Greek Roasted Potatoes
5
Servings
Servings
15m PT15M
Prep Time
Prep Time
1h PT1H
Cook Time
Cook Time
1h 15m
Ready In
Ready In
Recipe: #3890
January 05, 2012
Categories: Dinner, Side Dishes, Vegetables, Potatoes, Greek, Budget-Friendly, Easy/Beginner Cooking, Christmas, Easter, Entertaining, Passover, Rosh Hashanah, Sunday Dinner, Thanksgiving, Winter, Weeknight Meals, Oven Roast, Diabetic, Gluten-Free, Kosher, Low Cholesterol, Low Sodium, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian more
"These potatoes are just like the ones in our favourite Greek restaurant...Paros Taverna. They are lemony with just the right balance of garlic and oregano. I never weigh the potatoes and always double the liquid mixture...as we like lots of the reduction. The roasting time is approximate to the size of the potatoes."
Original recipe yields 5 servings
Ingredients
Nutritional
- Serving Size: 1 (561.2 g)
- Calories 484.3
- Total Fat - 18.4 g
- Saturated Fat - 2.6 g
- Cholesterol - 0 mg
- Sodium - 367.1 mg
- Total Carbohydrate - 75.2 g
- Dietary Fiber - 12 g
- Sugars - 5.9 g
- Protein - 8.2 g
- Calcium - 64.5 mg
- Iron - 2.9 mg
- Vitamin C - 56 mg
- Thiamin - 0.3 mg
Step 1
Preheat oven to 325 degrees.
Step 2
Combine water, lemon juice, oil, garlic, oregano, salt and pepper in bowl.
Step 3
Peel potatoes and leave whole or cut into quarters.
Step 4
Place potatoes in baking dish and pour liquid over all.
Step 5
Bake for 30 minutes and turn potatoes over.
Step 6
Repeat this procedure until potatoes are cooked and the liquid has reduced.
Step 7
Serve the potatoes with a spoonful of the reduction.
Step 8
Enjoy!
Tips & Variations
No special items needed.
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