This recipe is brought to you by the American Heart Association's Patient Education program. Recipe copyright © 2010 by the American Heart Association. Look for other delicious recipes in American Heart Association cookbooks, available from booksellers everywhere, and at heart.org/recipes.
Serves 4; ½ cup per serving
Roasting lemons caramelizes their peel, making it soft and removing its natural bitterness. Here the caramelized peel is minced so the tiny pieces can easily be distributed among the roasted red potato halves.
12 ounces small red potatoes, halved
3 thin lemon slices, seeds discarded
1 teaspoon olive oil
⅛ teaspoon salt
Pinch of pepper
½ teaspoon snipped fresh thyme or ⅛ teaspoon dried, crumbled
Preheat the oven to 425°F. Lightly spray a large baking pan with cooking spray. Set aside.
In a large bowl, stir together all the ingredients except the thyme. Arrange the potatoes and lemon slices in a single layer in the baking pan.
Roast for 15 minutes. Transfer the lemon slices to a cutting board. Turn the potatoes over. Roast the potatoes for 6 to 8 minutes, or until tender and browned. Transfer the potatoes to a medium bowl.
While the potatoes continue to roast, mince the lemon. When the potatoes are done, stir in the lemon and thyme.
Total Fat 1.0 g
Saturated Fat 0.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 1.0 g
Cholesterol 0 mg
Sodium 78 mg
Carbohydrates 14 g
Fiber 2 g
Sugars 1 g
Protein 2 g
© 2012 American Heart Association, Inc.