Lemon Oregano Potatoes Recipe

Lemon Oregano Potatoes Recipe
Lemon Oregano Potatoes Recipe photo by Taste of Home
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Lemon Oregano Potatoes Recipe

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"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."
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3 large red potatoes, cut into 1/2-inch cubes
  • 1/4 cup olive or vegetable oil
  • 3 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt

Directions

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. Transfer to a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until potatoes are tender and lightly browned. Yield: 4 servings.
Originally published as Lemon Oregano Potatoes in Quick Cooking January/February 2003, p10

Nutritional Facts

1 cup: 214 calories, 14g fat (2g saturated fat), 0 cholesterol, 303mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 2g protein.

  • 3 large red potatoes, cut into 1/2-inch cubes
  • 1/4 cup olive or vegetable 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. Transfer to a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until potatoes are tender and lightly browned. Yield: 4 servings.
Originally published as Lemon Oregano Potatoes in Quick Cooking January/February 2003, p10

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