Lemon Oregano Potatoes

Name: Lemon Oregano Potatoes
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings.
Ingredients: 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

"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."

Ingredients

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

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 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.

Nutrition Facts

1 cup: 214 calories, 14g fat (2g saturated fat), 0 cholesterol, 303mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 3 fat, 1-1/2 starch.

Originally published as Lemon Oregano Potatoes in Quick Cooking January/February 2003