Roasted Baby Potatoes with Oregano and Lemon- Weight Watchers Weekly

By amaliana

3PP- 3/4 cup per serving
These Greek-inspired potatoes are wonderful with roast chicken or lamb. They're tossed with a bit of olive oil after cooking to round out the flavor.

Ingredients

• 1 1/2 pounds new potatoes, halved or quartered if large(unpeeled)
• 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
• 1 1/2 tablespoons fresh lemon juice
• 2 teaspoons dried oregano
• 3/4 teaspoon sea salt or kosher salt, or to taste
• 1 teaspoon minced garlic
• 1/4 teaspoon freshly ground black pepper
• 1 teaspoon lemon zest, or to taste
• 1 lemon, cut into 6 wedges
• 1 tablespoon mint leaves, for garnish

Details

Preparation time 10mins
Cooking time 45mins

Preparation

Step 1

Preheat oven to 375 degrees F. In a 13-x 9-inch baking pan, toss potatoes with 1 tablespoon oil until coated. Sprinkle with lemon juice, oregano, salt, garlic, and pepper; toss to coat.

Roast 30 minutes; remove from oven and stir. Roast until light golden in spots and tender, about 15 minutes more.

Transfer potatoes to a serving bowl and toss with lemon zest and remaining 1 teaspoon oil; serve with lemon wedges and garnish with mint, if desired.

NOTE: If desired, garnish with chopped mint or parsley. For a change, try this recipe with whole fingerling potatoes.