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Lemon Rosemary Potatoes
Ingredients
- 6 -12 red new potatoes boiled
- 5 tablespoons butter divided
- 1 tablespoon olive oil
- 1 lemon zest
- 1 lemon juice
- 1 tablespoon fresh rosemary chopped
- salt to taste
- pepper to taste
Instructions
- Boil potatoes just until done. Do not over cook. Skins on. Allow to cool.6 -12 red new potatoes
- Once cooled, place potatoes on a flat surface and press them gently with the palm of your hand. Flattening.
- In a large skillet, heat 2 tablespoons of butter and 1 of olive oil to hot. Place potatoes in and cook until done and crisp.5 tablespoons butter, 1 tablespoon olive oil
- For the sauce, heat remaining butter, the zest of one lemon, rosemary, salt and pepper. Cook on low heat for one minute. Add the lemon juice and cook for another minute.1 lemon, 1 tablespoon fresh rosemary, salt, pepper, 1 lemon
- Remove from heat and pour over potatoes when serving.
Nutrition(All values are estimates only)
Serving: 1serving | Calories: 122kcal | Carbohydrates: 5g | Protein: 1g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 76mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 309IU | Vitamin C: 21mg | Calcium: 14mg | Iron: 0.3mg
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