Nutrition balance score
Good
Glycemic Index
84
High
Glycemic Load
24
High
Nutrition per serving
Calories242.1 kcal (12%)
Total Fat12.7 g (18%)
Carbs27.8 g (11%)
Sugars0.4 g (0%)
Protein4.3 g (9%)
Sodium299 mg (15%)
Fiber1.5 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
1. Preheat the oven to 450°F. Cover the potatoes in salted water and bring to a boil. Cook for about 20 minutes or until the potatoes are fork tender, then strain and let the potatoes cool and dry for about 5 minutes.
Step 2
2. In a blender, combine lemon juice, olive oil, garlic, rosemary, salt, pepper, and lemon zest then blend until smooth. Use a plate to smash the potatoes to about 1/2 an inch in thickness. Evenly sprinkle on the optional cornstarch now then drizzle on the lemon rosemary sauce and toss together. Assemble in a single layer on a greased baking sheet.
Step 3
3. Bake for about 40 minutes, very carefully flipping once halfway through. NOTE: keep an eye on them, they may need a little less or more time depending on your oven or how thin you smashed them. Enjoy!
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