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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (130g) Recipe makes 8 servings The following items or measurements are not included below: sage leaves |
||
| Calories 120 | ||
| Calories from Fat 23 | (19%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.6g | 4% | |
| Saturated Fat 0.4g | 1% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 7mg | 0% | |
| Potassium 532mg | 15% | |
| Total Carbohydrate 22.3g | 7% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 1.0g | ||
| Protein 2.6g | 5% | |
Roasted Potatoes With Sage and Lemon
By: I'mPat
Sep 27, 2007
From Australian Better Homes and Garden Diabetic Living issue 10 2007. NUTRITION INFO per serving - 505kj, total fat 3.8g (sat. fat 0.5g), cholesterol 0mg, sodium 4mg, carbs 17g, fibre 2.7g, protein 3.1g, carb. exchanges 1, GI est. High. It is suggested for a quick lunch - toss the still warm potatoes from the oven with mixed salad green, grilled squash, corn and capsicum (bell peppers) and pour over 100% fat free balsamic dressing and serve.
SERVES 8
Ingredients
- 1 kg potato (unpeeled, Desiree recommended)
- 1/3 cup sage leaf (finely chopped)
- 1 tablespoon lemon zest (finely grated)
- 1 1/2 tablespoons extra virgin olive oil
- 1 tablespoon water
- 2 garlic cloves (large, crushed or minced)
- 1/2 teaspoon ground black pepper
- extra sage leaf (to garnish) (optional)
Directions
1
Preheat oven to 200 degree celsius.2
Place potatoes in a large saucepan (with a lid) and cover with plenty of cold water.3
Cover and bring to the boil, reduce heat to medium and cook, partially covered for 10 minutes, or until tender but still firm.4
Drain well and while still warm, cut them into quarters.5
While potatoes are cooking, in a small bowl combine the finely chopped sage, zest, oil, water, garlic and pepper.6
Spray a 3 litre (12 cup) capacity baking dish with cooking spray.7
Place the potatoes in the dish, pout over the sage mixture and gently toss until potatoes are evenly coated.8
Bake, turning once halfway during cooking, about 35 to 45 minutes or until golden and crisp.9
Garnish with the extra sages leaves if using.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Dietary > Diabetic
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Seasoned Cook
On Oct 7, 2009
A delicious side dish to have with any meal. We enjoyed them tonight with pork chops. Easy preparation! Prepared as a participant in the Aus/NZ Swap #33 event...October 2009.
From: KellyMac6
On Sep 10, 2009
Good dish with a very unique flavor. I used red potatoes and we really liked the lemon flavor. We thought it needed a little more of a sauce though because they were a bit dry.
From: kiwidutch
On Mar 26, 2008
Excallent! Do be aware that if you are a little heavy handed with the fresh sage as I was rather a lot, (entirely my fault) that these could be a little overwhelming... DH and I are fresh herb lovers and could handle my heavy handness, but we agreed that many of the people we would serve this too would not have the same tolerance levels. I have "sagely" descided to resist the temptation to add extra when I make this again LOL... Please see my rating system: 4 stars for a wonderful recipe where the flavours come though more than you might think at first.. where your kitchen will emit the most devine aromas and where fresh herb fanatics will delight. Thanks!
From: Recipe Reader
On Mar 3, 2008
These are delicious potatoes. I used 1/2 lb small red creamy potatoes, and the full amounts of everything else like another reviewer. They were lightly crispy on the outside and very creamy on the inside with lovely flavors of the sage, garlic, and a hint of lemon. I did add a touch of salt at the table. Thanks for this one, Chef Potts.
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