Lemon-Garlic Melting Potatoes

• จำนวนที่เสิร์ฟ: 8 servings
• เวลารวม: 50 minutes

ส่วนผสม

2 pounds Yukon Gold potatoes, scrubbed and sliced 1-inch thick

2 tablespoons extra-virgin olive oil

¾ teaspoon salt

½ teaspoon ground pepper

3 tablespoons cold unsalted butter, cubed, divided

½ cup lower-sodium vegetable broth

1 teaspoon grated lemon zest

2½ tablespoons lemon juice

3 medium cloves garlic, minced (1 tablespoon)

1 tablespoon chopped fresh flat-leaf parsley

วิธีทำ

Position rack in upper third of oven; preheat to 500°F.

Combine sliced potatoes, 2 tablespoons oil, ¾ teaspoon salt and ½ teaspoon pepper in a large bowl; toss until evenly coated. Arrange in a single layer in a 9-by-13-inch metal baking pan. (Don’t use a glass dish, which could shatter.) Scatter 2 tablespoons cubed butter over the potatoes. Roast, flipping once using a spatula, until browned, about 30 minutes.

Combine ½ cup broth, 2½ tablespoons lemon juice and the minced garlic in a liquid measuring cup. Carefully add the broth mixture to the pan. Continue roasting, undisturbed, until the potatoes are very tender and most of the liquid is absorbed, 8 to 10 minutes. Remove from oven. Immediately add the remaining 1 tablespoon cubed butter, carefully swirling the pan until the butter is fully melted and emulsified.

Sprinkle with 1 tablespoon parsley and 1 teaspoon lemon zest before serving. Recipe developed by Jasmine Smith

ข้อมูลโภชนาการ

• แคลอรี่: 159 kcal
• ไขมันทั้งหมด: 8 g
• ไขมันอิ่มตัว: 3 g
• ไขมันไม่อิ่มตัว: 4 g
• ไขมันทรานส์: 0 g
• คอเลสเตอรอล: 11 mg
• โซเดียม: 217 mg
• คาร์โบไฮเดรตทั้งหมด: 21 g
• ใยอาหาร: 3 g
• น้ำตาลทั้งหมด: 1 g
• โปรตีน: 3 g