Lemon Oregano Potatoes Recipe
"My husband, Tom, made these tender potatoes when we were first married," says Kate Hilts of Grand Rapids, Michigan. "They've remained a family favorite to this day."
- 3 large red or russet potatoes, peeled and cut into 1-inch cubes
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1. Place potatoes in a saucepan and cover with water. Bring to a boil over medium heat. Reduce heat. Simmer, uncovered, for 5-8 minutes or until potatoes are crisp-tender; drain. Add the oil, lemon juice, oregano and salt and toss well to coat. Mixture should form a slight paste on the outside of the potatoes. Transfer to a greased rimmed baking sheet. Bake, uncovered, at 450° for 20-25 minutes or until potatoes just start to release from the baking sheet. Turn and continue roasting until tender and deep golden brown, 15-20 minutes longer. Yield: 4 servings.
1 cup: 185 calories, 14g fat (2g saturated fat), 0 cholesterol, 300mg sodium, 15g carbohydrate (1g sugars, 2g fiber), 2g protein.
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