Lemon and Oregano Potatoes
Recipe: #14679
October 18, 2014
Categories: Side Dishes, Potatoes, Sunday Dinner, Oven Roast, Gluten-Free Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"Good side for fish"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (210.4 g)
- Calories 200.4
- Total Fat - 8.7 g
- Saturated Fat - 1.2 g
- Cholesterol - 0 mg
- Sodium - 318.5 mg
- Total Carbohydrate - 29.3 g
- Dietary Fiber - 4.4 g
- Sugars - 2.7 g
- Protein - 3 g
- Calcium - 24.7 mg
- Iron - 1.1 mg
- Vitamin C - 27.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat the oven to 400 degrees.
Step 2
Spray a 9 x 13 inch pyrex dish (or another same size casserole dish) with cooking spray and set aside.
Step 3
In a large bowl, toss the potatoes with the olive oil, oregano, salt, pepper, lemon juice and zest.
Step 4
Pour potatoes into the prepared dish and spread out into an even layer - potatoes should be snug.
Step 5
Add water to the dish so that the potatoes are barely covered.
Step 6
Bake for 30 - 40 minutes or until the water has evaporated.
Step 7
Remove the dish from the oven and drizzle with the remaining olive oil. Return the dish to the oven bake for another 10 - 15 minutes or until the potatoes are golden brown.
Tips
No special items needed.
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