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Lemon New Potatoes with Collards

Crispy on the outside, tender on the inside, these red potatoes are tossed with bright lemon and umami-rich ‘nooch!


1/4 C olive oil

1 lb. new potatoes (preferably red)

1/2 lb. Ready-Set-Serve Collard Greens, sauteed or stewed until soft

2 cloves Ready-Set-Serve Peeled Garlic, roasted and smashed

1 T nutritional yeast, seaweed-sesame flavor

1 T Ready-Set-Serve Lemon Juice

1 tsp zest of Markon First Crop Lemons, minced

2 tsp. sea salt

1/4 tsp. black pepper


Preheat oven to 400 degrees F.

Toss potatoes with olive oil and roast until tender (approximately 20-25 minutes). Once cooked, put all (including extra oil) in a mixing bowl and hand toss with remaining ingredients. Break up larger potatoes with hands if desired.