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Ingredients
US|METRIC
6 SERVINGS
- 3 lemons
- 1 1/4 lb. waxy potatoes (such as Yukon Golds, scrubbed and cut into 1/4-inch thick slices)
- 3 Tbsp. extra-virgin olive oil
- 1 Tbsp. fresh rosemary (chopped)
- 1 tsp. salt
- ground black pepper (freshly)
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Directions
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium400mg17% |
| Potassium470mg13% |
| Protein2g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate21g7% |
| Dietary Fiber5g20% |
| Sugars<1g |
| Vitamin A2% |
| Vitamin C100% |
| Calcium4% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Wendy H. 8 years ago
I enjoyed the simple ingredients and instruction. However, my potatoes tasted kinda bitter because of baking with the lemon slice for 45 mins totally. I did turn the potato after first 25 minutes. I may want to add a bit more salt next time.