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Lemon-Oregano Roasted Potatoes
Lemon-Oregano Roasted Potatoes
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From: EatingWell Magazine, January/February 1999
Lemon zest and oregano add Greek inspiration to these roasted potatoes.
- By: EatingWell Test Kitchen
Ingredients 6 servings
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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 2 pounds russet potatoes, peeled and cut into ¾-inch chunks
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
Preparation
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Active
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Ready In
- Preheat oven to 450F and place a rack in the upper third of the oven.
- Toss potatoes in a large roasting pan with oil, lemon zest, oregano, salt and pepper.
- Roast potatoes, turning occasionally with a metal spatula, until golden brown and tender, 30 to 35 minutes.
- Per serving: 142 calories; 2 g fat(0 g sat); 2 g fiber; 28 g carbohydrates; 3 g protein; 22 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 7 IU vitamin A; 9 mg vitamin C; 25 mg calcium; 1 mg iron; 201 mg sodium; 636 mg potassium
- Carbohydrate Servings: 2
- Exchanges: 2 starch, ½ fat
