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Nutrition Facts
Serving Size 1 (486g) Recipe makes 6 servings
Calories 377
Calories from Fat 86		(23%)
Amount Per Serving		%DV
	Total Fat 9.7g	14%
	Saturated Fat 1.4g	6%
	Monounsaturated Fat 6.6g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 607mg		25%
Potassium 1796mg		51%
Total Carbohydrate 65.8g		21%
	Dietary Fiber 7.8g	31%
	Sugars 5.0g
Protein 7.8g		15%
detailed view... how is this calculated?

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Lemon & Lime Roasted Red Potatoes

Recipe #116367 | 1¾ hours | 15 min prep | add private note

⁽¹⁵⁾ RATE IT NOW Print Recipe

By: Baby Kato
Apr 12, 2005

Whats not to like....roasted potatoes with herbs, garlic, wine, lemon, lime and onions...ummmm Please note: *The AMOUNT of cayenne pepper used is optional.

SERVES 6 (change servings and units)

Ingredients

6 large red potatoes, peeled and halved
1 large sweet onion, cut into 2-inch wedges
3 garlic cloves, minced
2 large shallots, thinly sliced
2 teaspoons dried sweet basil leaves
3/4 teaspoon dried coriander
1 1/2 teaspoons coarse sea salt
1/2-1 1/2 teaspoon cayenne pepper
1/4 cup dry white wine
1 large lemon, juice of
1/2 lime, juice of
1-2 cup water
1/4 cup olive oil

Directions

1
Peel and halve potates, cut sweet onion into wedges, mince garlic and slice shallots.
2
Mix potatoes, onion, garlic, shallots, dried basil, coriander, sea salt and cayenne pepper together.
3
Mix well and add to glass pan.
4
Juice 1 lemon and 1/2 of a lime, add to water, slowly mix in olive oil.
5
Next add the white wine to the liquid mixture.
6
Pour liquid mixture over potatoes, cover and marinate in fridge for 30 minutes.
7
Bake in a preheated 400 degree oven for 80 minutes.
8
Turn potates frequently while cooking to keep from burning.
9
If potatoes start to dry out too quickly add more water as required.
10
The potatoes are ready when they are fork tender and crispy.

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Featured Reviews for This Recipe

From: mikekey

On May 31, 2009

What a delicious treatment for potatoes! I cut the recipe in half easily, and left the peels on the potatoes. The flavors all blended together nicely, and went great with some bbq'd pork chops!

0 people found this review helpful

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From: NurseJaney

On Jan 28, 2009

Truly tasty !! Had 8 medium sized red potatoes, regular old yellow onions, forgot the cayenne - but baked covered at 400F for 30 minutes, and 425F for @ 20 minutes, while a pork tenderloin baked. Prepared everything else as listed. Have just enough (after DH and I ) for a small side again. Was tender, moist and PINK in the center — most flavorful ! Thanks, BK-- another winner !

1 person found this review helpful

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From: Linda's Busy Kitchen

On Oct 18, 2008

I too cut my water back, and left them in the full 80 minutes to crisp up. They were delicious! We loved the blend of ingredients. I did leave out the cayenne, as we didn't want them hot this time. We will have again for sure! Thank you for sharing with us BK! Linda

3 people found this review helpful

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From: Palmtreesbend

On Oct 24, 2008

These were good. I used 2 tablespoons of olive oil to cut down on the fat content. I forgot about the marinating time so in order to get that done, I had to bake hotter at 450 for 60 minutes. They came out very moist and tender. I did not add cayenne because I have small children and I didn't have any shallots on hand. I used more garlic and bottled juices. Be sure to stir often. I served them with Grilled Margarita Chicken Breasts. Thank you!

2 people found this review helpful

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