Low Sodium Roasted Yukon Potatoes
Elevate your side dish game with this flavorful and heart-healthy recipe for Low Sodium Roasted Yukon Potatoes! Perfectly golden and crispy on the outside while delightfully tender on the inside, these roasted potatoes pack a punch of savory goodness without the need for heavy salt. Coated in a zesty blend of olive oil, garlic powder, onion powder, fresh rosemary, paprika, and a touch of lemon zest, these potatoes offer a delicious medley of aromatic flavors with every bite. The recipe keeps prep simple with minimal ingredients and a quick 15-minute prep time, making it an easy addition to any meal. Whether paired with roast chicken, grilled vegetables, or enjoyed on their own, this guilt-free dish is designed to please. Ideal for health-conscious eaters and fans of wholesome cooking, these low sodium potato wedges are roasted to perfection and ready to transform your dinner table in just 30 minutes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds Yukon gold potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Fresh rosemary
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
- 1 teaspoon Lemon zest
Instructions
Preheat your oven to 425°F (220°C).
Wash the Yukon gold potatoes thoroughly and pat them dry. Leave the skins on for added flavor and nutrition.
Cut the potatoes into even-sized cubes, about 1 inch each, to ensure they cook evenly.
In a large mixing bowl, combine the olive oil, garlic powder, onion powder, finely chopped fresh rosemary, ground black pepper, paprika, and lemon zest.
Add the cubed potatoes to the bowl and toss them until all pieces are evenly coated with the oil and spice mixture.
Spread the coated potatoes out in a single layer on a large baking sheet. Avoid overcrowding to ensure they roast properly.
Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy on the edges. Stir the potatoes halfway through the cooking time to promote even browning.
Once roasted, remove the potatoes from the oven and let them cool for a few minutes before serving.
Serve the roasted Yukon potatoes warm, garnished with additional fresh rosemary if desired.
Nutrition Facts
Calories |
954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 67 mg | 3% | |
| Total Carbohydrate | 165.7 g | 60% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 6.4 g | ||
| Protein | 19.5 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 3899 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
