Lemon, Rosemary & Parmesan Roasted Smashed Petite Potatoes
Lemon, Rosemary & Parmesan Roasted Smashed Petite Potatoes
Ingredients
- 1 1/2 pounds red and yellow petite potatoes
- 2 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/3 cup grated Parmesan cheese
- 1 tbsp roughly chopped fresh rosemary (or 1 tsp dried)
- zest of 1 lemon
- 1/2 cup plain nonfat Greek yogurt
- 3 tbsp sliced green onion tops
Instructions
- Preheat oven to 450°F and line a baking sheet with parchment paper or foil.
- Put potatoes in a large pot and add water to cover. Bring to a boil then reduce heat and simmer for 25 minutes or until potatoes are tender when pierced with a fork. Potatoes should be cooked through but still hold their shape. Do not overcook. Drain potatoes and let cool for 10 minutes.
- Place potatoes on baking sheet and gently press down on each with the palm of your hand until they split open but are still in one piece and are about 1/2-inch thick. Space potatoes 1-inch apart. Brush with oil and flip to coat both sides.
- Sprinkle potatoes with salt and pepper and cook for 20 minutes. Sprinkle Parmesan, lemon zest and rosemary over potatoes and toss lightly; cook for 10 to 15 minutes more or until potato edges are crispy and brown.
- Serve warm with Greek yogurt sprinkled with green onion tops.
Nutrition
Calories: 151kcalCarbohydrates: 2gProtein: 8gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 11mgSodium: 764mgPotassium: 66mgFiber: 1gSugar: 1gVitamin A: 99IUCalcium: 162mgIron: 1mg
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