Oregano Lemon Roasties Food

ROASTED POTATOES WITH GARLIC, LEMON, AND OREGANO

Roasted Potatoes with Garlic, Lemon, and Oregano image

For perfect Roasted Potatoes with Garlic, Lemon, and Oregano there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb more sauce.

Provided by Aglaia Kremezi

Categories Garlic Potato Side Roast Easter Lemon Spring Oregano Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 9

Ingredients

3 pounds baking potatoes, peeled and cut into 1 1/2-inch cubes
1/2 cup olive oil
4 garlic cloves, minced
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon salt
Freshly ground black pepper
1/2 cup beef stock or chicken stock
1/3 cup freshly squeezed lemon juice
2-3 tablespoons chopped fresh oregano

Steps:

Preheat oven to 400°F.
Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
Sprinkle with the fresh oregano and serve at once.
Variation:
Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.

LEMON OREGANO POTATOES

Lemon Oregano Potatoes image

My husband, Tom, made these tender potatoes when we were first married. They've remained a family favorite to this day. -Kate Hilts, Grand Rapids, Michigan

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 5

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

Steps:

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 : Calories 214 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 303mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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