Lemon-Pepper Potatoes
Yield
4 servingsPrep
15 minCook
50 minReady
70 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | ounce envelope |
butter flavored mix
|
* |
| 1 | tablespoon |
chives
snipped fresh |
|
| ½ | teaspoon |
lemon pepper
|
*
|
| ¼ | cup |
water
|
|
| 1 | pound |
red skinned potatoes
small, cut into 1 inch pieces |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | ounce envelope |
butter flavored mix
|
* |
| 15 | ml |
chives
snipped fresh |
|
| 2.5 | ml |
lemon pepper
|
*
|
| 59 | ml |
water
|
|
| 453.6 | g |
red skinned potatoes
small, cut into 1 inch pieces |
|
Directions
In an 11x7x1½ baking pan combine the butter-flavored mix, chives, and lemon-pepper seasoning.
Stir in the water.
Add the potatoes, toss to coat well.
Bake, uncovered, in 375-degree F oven for 45 to 50 minutes or until potatoes are tender and beginning to brown, stirring twice.
