Greek herb roasted potatoes
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- Prep Time15 min
- Total Time15 min
- Makes6 servings
Ingredients
1/4 cup water
3 tbsp lemon juice
1 tbsp olive oil
1 tsp dried oregano leaves
1 tsp salt
6 medium potatoes, preferably Yukon Gold
2 bay leaves, optional
Instructions
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. Great with our Feta & Sun-Dried Tomato-Stuffed Turkey Roll.
Nutrition (per serving)
Calories 161, Protein 3.7g, Carbohydrates 32.3g, Fat 2.5g, Fibre 2.7g, Sodium 395mg.
These citrus-scented spuds are slow-roasted with lemon juice and lots of oregano - just like the ones you get at a Greek restaurant.
Kitchen Tip
If roasting with our Feta & Sun-Dried Tomato-Stuffed Turkey Roll, position oven racks in top and bottom thirds of oven. Roast potatoes on rack below turkey.
