A new restaurant opened up this summer near us, The Diner at Sugar Hill. A favorite side dish of mine is their lemon potatoes. While their potatoes reign supreme, this copy-cat version comes very close.
As workout guru Denise Austin says in her commercials for Idaho potatoes–they are healthy and just 150 calories. Of course that’s plain and we all know plain potatoes just don’t cut it. Lemon potatoes are surprisingly simple and yes, healthy when you consider there is not a pound of butter in the recipe. The lemon adds a brightness and complimentary flavor that makes them unique. Lemon Bright Potatoes go great with chicken, beef, and pork–love them with citrus pork.
Lemon Bright Potatoes
3 to 4 baking potatoes (I allow one potato per person), Extra-virgin olive oil, 1 lemon, Sea Salt, fresh cracked pepper.
Peel potatoes. Cut each potato into four wedges.
Place in baking dish. Toss in olive oil, sea salt, and pepper to taste. Squeeze juice of one lemon over potatoes and toss again.
Reserve lemon halves. Cover baking dish with aluminum foil and bake at 350 degrees until soft. If you like them a bit crispy, uncover and bake. Remove from oven and squeeze lemon over potatoes again (there’s always a bit more juice left) and toss before serving.
About Kellie Renfroe
Kellie and her husband Greg have been married 32 years and have four children ranging in age from 17 to 28. She co-founded Mentoring Moments for Christian Women in 2005. Kellie is a homeschooling mom who enjoys reading, studying the Bible, writing, photography, and learning how to cook.
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