Lemon Oregano Roasted Potatoes
The potatoes are a perfect side dish to chicken, fish, and lamb meat dishes. Only a few ingredients are used to make these bright and flavorful tasting potatoes.
Equipment
- baking pan
- knife
- measuring cup
Ingredients
- 5 large baking potatoes peeled and cut lengthwise into quarters.
- 1/2 cup lemon juice *more or less
- 1 tbsp dried oregano
- 1/2 tsp sugar
- 1/4 tsp salt
- 1/4 tsp fresh ground pepper
- 2 cups water *plus more if needed in roasting pan
- 2 ts[ olive oil
Instructions
- Preheat the oven to 400º F. Coat a 9x13 inch pan or a large rimmed baking pan with olive oil or cooking spray.
- Place cut potatoes into a large pot with water enough to cover them and bring to a boil over high heat. Lower heat and cover. Cook for about 5 minutes, or until potatoes are partially cooked. Drain potatoes.
- Place the potatoes in the baking pan. Pour lemon juice, along with 1 1/2 cups of water over the potatoes. Sprinkle with dried oregano. Cover with aluminum foil and bake for 1 hour. Add additional water to pan, if needed.
- Uncover potatoes and sprinkle with the sugar, salt and pepper. Continue roasting the potatoes for another 30 minutes, (uncovered) or until tender, brown and crisp. *Caution-potatoes will be hot when transferring from pot and when removing from the oven.
Nutrition
Calories: 148kcal | Carbohydrates: 34g | Protein: 4g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 106mg | Potassium: 772mg | Fiber: 3g | Sugar: 2g | Vitamin A: 17IU | Vitamin C: 18mg | Calcium: 38mg | Iron: 2mg
Disclaimer: All nutrition values are per serving and approximate. They will vary depending on products and quantities used.
