Lemon Herb Roasted Potato Nuggets

These Lemon Herb Roasted Potato Nuggets are a terrific side dish with many meals like any roast chicken or lamb dinner or to serve with Greek Souvlaki.

Author: Barry C. Parsons

Recipe type: Side Dish

Serves: Serves 4-6

Ingredients

• 6- 8 large sized russet potatoes, peeled and cut into 1½ to 2 inch chunks
• juice of one lemon
• ¼ to ⅓ cup olive oil (butter or other oil will work as well; a butter/olive oil combination is very good too)
• ½ tsp kosher salt
• ½ tsp cracked black pepper
• 1½ tbsp dried herbs, oregano, thyme and rosemary are good choices
• 1 whole garlic bulb broken into about 4 pieces (optional)

Instructions

1. Parboil the potatoes in salted water for about 3-4 minutes, no longer.
2. Meanwhile in a 375 degree F oven, heat a baking pan of sufficient size to hold your potatoes without crowding them. A glass or metal pan is fine, as long as it is well heated beforehand. This will help to prevent the potatoes from sticking to the pan.
3. After parboiling, drain the potatoes and let them stand for 5 minutes. Then toss the potatoes with the lemon juice.
4. Toss together so that the potatoes absorb the lemon juice.
5. Add the salt, pepper, herbs, garlic cloves and olive oil.
6. Transfer the seasoned potatoes, garlic and oil to the hot baking pan. These should sizzle as they hit the pan; a good indication that they will not stick. Roast the potatoes for about 60-75 minutes or until they are nicely golden brown all over, turning them every 20 minutes or so. After the first 10 minutes, give the pan a shake to make sure the potatoes are not stuck to it. The roasted garlic may have to be removed before the potatoes are finished as it generally cooks faster.

Roasted Sweet Potato Wedges Recipe

Spicy Sweet Potato Wedges Recipe - Spicy Roasted Sweet Potato Wedges make an easy and delicious recipe! Made with just five ingredients, these roasted sweet potatoes will definitely become a favorite!

Author: Robyn Stone | Add a Pinch

Serves: 6

Ingredients

• 3 medium sweet potatoes, scrubbed clean
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon chili powder

Instructions

1. Preheat the oven to 450º F. Cut the sweet potatoes in half and then cut each half into four equal sized wedges. Arrange the sweet potato wedges on a rimmed baking sheet and drizzle with the olive oil. Sprinkle the sweet potato wedges with salt, pepper and chili powder. Toss the sweet potato wedges to coat well with the oil and the seasonings.
2. Place into the preheated oven and roast until the potatoes are browned, crispy on the outside and fork tender on the inside, about 25 minutes. Remove from the oven and serve.

ROSEMARY ROASTED POTATOES

INGREDIENTS

• 1 1/2 lbs (750 g) “"B"” size red potatoes (about 2 in./5 cm in diameter), unpeeled
• 1 tbsp (15 mL) vegetable oil
• 1 tbsp (15 mL) fresh rosemary leaves, finely chopped
• 2   garlic cloves, pressed
• 3/4 tsp (4 mL) salt

DIRECTIONS

1. Preheat oven to 450°F (230°C). Cut potatoes into wedges using Veggie Wedger. Combine potato wedges, oil, rosemary, pressed garlic and salt in large mixing bowl; toss to coat.
2. Arrange potato wedges in a single layer over Large Sheet Pan. Bake 12-15 minutes; remove pan from oven. Carefully turn potato wedges over and bake an additional 12-15 minutes or until golden brown.

Yield:

• 4  servings

Nutrients per serving:

Calories 200, Total Fat 3.5 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 45 g, Protein 7 g, Sodium 440 mg, Fiber 5 g