Lemon Roasted Potatoes

Lemon Roasted Potatoes

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  • Preparation Time

    10 mins

  • Cooking Time

    23 mins

  • Recipe Serves



  • 1 lb. (450 g) mini potatoes, scrubbed and halved
  • 1 Tbsp. (15 mL) Becel® Buttery Taste margarine*, melted
  • 1 Tbsp. (15 mL) lemon juice
  • 1 tsp. (5 mL) finely grated lemon peel
  • 2 Tbsp. (30 mL) finely chopped fresh chives or parsley, basil or green onions


Step 1

Preheat oven to 425°F (220°C). Cover potatoes with cold water in medium saucepan and bring to a boil over high heat. Reduce heat to low and simmer covered until barely fork tender, about 3 minutes; drain. (Potatoes should still be quite hard, or they will be mushy when you roast them.)

Step 2

Meanwhile, in small bowl whisk Becel® Buttery Taste margarine* with lemon juice. Turn potatoes into baking dish, then toss with lemon juice mixture. Bake, stirring occasionally, until golden and cooked through, about 20 minutes.

Step 3

Sprinkle with lemon peel and chives.

Recipe Tip:

*Becel® Gold in Quebec.

Nutritional Information:

Recipe : Lemon Roasted Potatoes
Recipe Serves : 4

1 servingAmount% Daily Value
Total Fat:3 g 
Saturated Fat:0 g 
Trans Fat:0 g 
Polyunsaturated Fat:1 g 
Monounsaturated Fat:1.5 g 
Cholesterol:0 mg 
Sodium:30 mg 
Total Carbs:20 g 
Dietary Fiber:2 g 
Sugars:1 g 
Protein:2 g 
Vitamin A: 4 %
Vitamin C: 40 %
Calcium: 2 %
Iron: 6 %
Omega-3:0 g 
Omega-6:0.5 g