Serving Size: 5 oz, about 1 cup whole potatoes
WW Points+: 3 Calories: 124.1 Total Fat: 1.5 g
The last time I went grocery shopping, I found these little potatoes called Melissa's Dutch Yellow Pewee Potatoes, and the only reason I bought them was because I thought they were cute. I didn't know what I was going to do with them so they sat in the cabinet for a few days. I couldn't decide if I wanted to do a potato salad or simply bake them. We decided to make Grilled Lemon Pepper Chicken (I'll post the recipe for that soon) one night and these potatoes were the perfect side dish.
Because they have a natural buttery flavor, the result was a tiny lemony-buttery delicious little potato. I left them whole because their tiny size made them cook up in no time. If you would like to slice them in half, I would reduce the cooking time to about 10 minutes.
According the their website, you can find Melissa's Peewee Potatoes in a lot of stores and you can even order them online. I picked mine up at Wegman's. You could serve these with chicken, red meat, or fish. If you can't find tiny potatoes like these, chop up a few regular potatoes and roast them the same way.
- 2 lbs Melissa's Dutch Yellow Peewee Potatoes, whole
- 2 tsp Olive Oil
- 1 tbsp fresh Lemon Juice
- 1 tsp lemon zest
- 3 tsp fresh Thyme, chopped
- 1 1/2 tsp Garlic Powder
- 1/4 tsp Coarse Sea Salt
- 1 tsp Black Peppe
Preheat oven to 425 F. Line a large baking sheet with aluminum foil for easy clean-up.
In a large mixing bowl, add whole Potatoes, Olive Oil, Salt and Pepper, Thyme, Lemon Juice, Lemon Zest, and Garlic powder.
Toss to combine and coat the potatoes with all ingredients.
Spread the potatoes out on the prepared baking sheet.
Bake in the preheated oven for 15-18 minutes, or until potatoes begin to brown and are fork tender. Stir the potatoes around once during cooking.
Serve as a side dish for meat or fish. Enjoy!