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 5kg baby cream delight potatoes
• 2 garlic cloves unpeeled
• 1 4 cup lemon infused extra virgin olive oil
• 1 4 cup pistachio kernels roughly chopped
• fresh flat leaf parsley leaves to serve

The Instruction of lemon and pistachio roasted potatoes

• preheat oven to 200c 180c fan forced line a small roasting pan with baking paper
• 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
• roast for 45 minutes turning potatoes halfway through or until golden and crispy add pistachios to pan roast for a further 5 minutes
• 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

fatContent: 217 012 calories
saturatedFatContent: 9 3 grams fat
carbohydrateContent: 1 2 grams saturated fat
sugarContent: 25 4 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 5 3 grams protein
sodiumContent: n a

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