Lemon Ricotta Pancakes
without fruit toppings
These lemon rosemary skillet potatoes are the perfect side to ANY meal!
|3 lbs baby potatoes, quartered|
|1/3 cup Almond oil (plus 1 tsp to soak lemons in)|
|1 tsp lemon rind|
|2 Tbsp lemon juice|
|8 garlic cloves, sliced|
|1/3 cup fresh rosemary leaves|
|1 tsp salt|
|1 tsp pepper|
|1 lemon, sliced in thin round slices|
1. Preheat the oven to 400°F.
2. In a large bowl, add potatoes, stir in 1/3 cup almond oil, lemon juice, lemon rind, garlic and half of the rosemary (reserve the rest for garnish). Place in a heavy, preheated cast iron skillet. Top with salt and pepper. Cook on medium heat until potatoes are slightly golden about 10 minutes. Top with lemon slices and bake for 30 to 35 minutes, until potatoes are a deep golden brown and lemons are crispy.
3. Sprinkle the rest of the rosemary on top and serve.
CALORIES: 212 • FAT: 10G • PROTEIN: 4G • CARBS: 36G • FIBER: 4G • SERVES 8