Lemon and pistachio roasted potatoes

Lemon and pistachio roasted potatoes

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Impress your guests with these crispy golden lemon and pistachio roasted potatoes.

The ingredient of Lemon and pistachio roasted potatoes

  1. 1.5kg baby cream delight potatoes
  2. 2 garlic cloves, unpeeled
  3. 1/4 cup lemon-infused extra virgin olive oil
  4. 1/4 cup pistachio kernels, roughly chopped
  5. Fresh flat-leaf parsley leaves, to serve

The instruction how to make Lemon and pistachio roasted potatoes

  1. Preheat oven to 200C/180C fan-forced. Line a small roasting pan with baking paper.
  2. Place potatoes in a large saucepan of water over high heat. Cover. Bring to the boil. Boil for 5 minutes or until potatoes are just tender (see notes). Drain well. Transfer to prepared pan. Add garlic and 2 tablespoons oil. Toss to coat. Season with salt and pepper.
  3. Roast for 45 minutes, turning potatoes halfway through, or until golden and crispy. Add pistachios to pan. Roast for a further 5 minutes.
  4. Squeeze garlic from skins (see notes). Discard skins. Finely chop garlic. Place in a small bowl. Add remaining oil. Whisk with a fork to combine. Drizzle over potatoes. Toss to coat. Serve sprinkled with parsley.

Nutritions of Lemon and pistachio roasted potatoes

calories: 217.012 calories
fatContent: 9.3 grams fat
saturatedFatContent: 1.2 grams saturated fat
carbohydrateContent: 25.4 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 5.3 grams protein
cholesterolContent:
sodiumContent: 50 milligrams sodium

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