|
|
| Home>Greek>Baking> Greek Lemon Roasted Potatoes |
 Method:Baking
1. Formula
- 4 large russet baking potatoes, peeled and quartered
- 1/2 cup olive oil
- 1/2 cup freshly squeezed lemon juice
- 1 tablespoon dried oregano, preferably Greek oregano, plus more for garnish
- 1 tablespoon salt
- 1/4 teaspoon freshly ground black pepper
2. Nutrition Information
- Calories: 270 kcal
- Carbohydrates: 34 g
- Dietary Fiber: 4 g
- Fat: 13 g
- Protein: 3 g
- Sugars: 2 g
Please avoid eating too much Fat and Calories to keep fit and lose your weight.
3. Directions
- Heat oven to 500 degrees F. Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer. Add 1 cup water, olive oil, lemon juice, dried oregano, salt, and pepper. Toss potatoes until well coated.
- Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed, before they have fully browned. If desired, garnish with oregano; serve.
4. Remark
Oregano is Greek for 'joy of the mountain.' Greek oregano has a milder flavor than the Mexican variety usually found in the spice aisle of your supermarket. Look for Greek oregano at Italian or Greek markets.
|
( From:Martha Stewart ) |
( read Greek Lemon Roasted Potatoes ) |
|
|
| Pre:Pistachio Baklava Next:Easy Feta Chicken Bake |
|
|
|
|
