This is the main content.
Lemony Baby Potatoes
Recipes
Lemony Baby Potatoes
4 servings
30 minutes total

Ingredients

  • 1 (24-oz) bag baby potatoes, halved
  • ¼ bunch fresh Italian parsley, coarsely chopped
  • 4 cloves garlic, finely chopped
  • 1 tablespoon capers, coarsely chopped
  • 1 lemon, for zest/juice
  • Cooking spray
  • ¼ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 1 tablespoon canola oil

Prep

    • Preheat oven to 425°F.
    • Halve potatoes, then place on baking sheet. Chop parsley (¼ cup), garlic, and capers.
    • Zest lemon (2 teaspoons); squeeze for juice (2 tablespoons).

Steps

    1. Coat potatoes with spray; season with salt and pepper. Bake 18–20 minutes or until tender when pierced with a fork.
    2. Combine in medium bowl: lemon juice, zest, capers, and garlic; whisk in oil until blended. Toss potatoes with dressing and parsley. Serve.

Amount per ¼ recipe serving: Calories 160, Total Fat 4g, Sat Fat 0g, Trans Fat 0g, Chol 0mg, Sodium 180mg, Total Carb 33g, Fiber 3g, Sugars 1g, Protein 3g, Calc 10%, Vitamin A 6%, Vitamin C 25%, Iron 10%