Penn Herb Wellness Guide
Lemon Infused Potatoes
Kate Miller
Baked, Greek-style potatoes.
Ingredients
- 1 large lemon, juiced and zested
- 1/3 cup olive oil
- 2 Tbs melted butter
- 1/4 cup chopped parsley
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 1/2 lbs red potatoes, cubed
Directions
- In a large bowl, whisk together lemon juice, lemon zest, olive oil, melted butter, parsley, salt, and pepper. Add cubed potatoes and toss to coat well.
- Transfer potatoes to a baking sheet or casserole dish and bake at 425F for 35 to 45 minutes until tender, browned, and crisped.
Nutrition Facts
Calories 295
Calories from Fat 142 (48%)
(25%)Total Fat 16g
(20%)Saturated Fat 4g
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
(3%)Cholesterol 10mg
(26%)Sodium 622mg
(31%)Potassium 1072mg
Total Carbohydrate 36g
(16%)Dietary Fiber 4g
Sugars 0g
Sugar Alcohols 0g
(9%)Protein 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.