Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Romaine Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 lb. red potatoes, scrubbed, cut into 1/4" slices
- 2 cloves garlic, minced
- 1/4 c. olive oil
- 2 T. fresh lemon juice (bottled can be used)
- 1 tsp. dried thyme leaves OR 2 T. chopped fresh
- Romaine lettuce leaves
Directions
Bring water to boil in large saucepan over high heat. Add potato slices.
Reduce heat to medium-low. Simmer, covered, 10 minutes or until potatoes are barely tender. Pour into colander; drain well.
Sauté garlic in oil in large deep skillet over medium heat, 1-2 minutes.
Stir in lemon juice and thyme; heat through.
Add drained potatoes; stir lightly to coat potatoes with dressing. Season with salt and pepper.
Reduce heat to medium-low. Cover and cook 4-5 minutes, turning once.
Arrange lettuce on 6 salad plates; top with hot potato mixture.
Optional: garnish with cherry tomatoes and fresh thyme.