Lemon and pistachio roasted potatoes

Lemon and pistachio roasted potatoes


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
proteinContent: 5.3 grams protein
sodiumContent: 50 milligrams sodium


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