Greek Herb Roasted Potatoes

By rdgplus3

Published by Chatelaine on 10/1/2005
Preparation time: 15 minutes Roasting Time: 2 hours Makes 6 servings

These citrus-scented spuds are slow-roasted with lemon juice and lots of oregano - just like the ones you get at a Greek restaurant.

Ingredients

• 1/4 cup (50 mL) water
• 3 tbsp (45 mL) lemon juice
• 1 tbsp (15 mL) olive oil
• 1 tsp (5 mL) each dried oregano leaves and salt
• 6 medium-size potatoes, preferably Yukon Gold
• 2 bay leaves (optional)

Preparation

Step 1

Preheat oven to 350F (180C).
In a 9x13-inch (3-L) baking dish, whisk water with lemon juice, oil, oregano and salt. Peel potatoes, then cut into large chunks. Place in dish, toss to coat and tuck in bay leaves.
Roast, uncovered, in centre of preheated oven, stirring occasionally, until potatoes are tender, about 1 1/2 hours. If water evaporates before potatoes are done, pour in a few more tablespoons of water when needed. Remove bay leaves before serving.

Nutrients per serving
• 3.7 g protein
• 2.5 g fat
• 32.3 g carbohydrates
• 2.7 g fibre
• 1.4 mg iron
• 15 mg calcium
• 395 mg sodium
• 161 calories