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Lemon and Oregano Potatoes
These Greek Potatoes with Lemon and Oregano are crispy on the outside and meltingly tender on the inside and so incredibly easy to make! Fabulous with fish, chicken, beef or pork or anything off the grill, you'll be making these greek lemon potatoes all year round!!
- 2 lbs. russet or yukon gold potatoes cut into 1 1/2 inch size pieces
- 3 Tablespoons extra virgin olive oil
- 1 Tablespoon dried oregano or 2 Tablespoons fresh oregano
- juice and zest of one lemon
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Pre heat the oven to 400 degrees
Spray the bottom and sides of a 7 x 9 casserole dish with cooking spray.
In a medium bowl, combine the potatoes, olive oil, oregano, lemon juice/zest, salt and pepper.
Toss to combine.
Pour into the greased casserole dish.
Pour 1/2 cup of water over the potatoes.
Bake in the oven, uncovered for 40 minutes until the potatoes are browned and the liquid has been absorbed.
Calories: 152kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 403mg | Potassium: 634mg | Fiber: 4g | Sugar: 0g | Vitamin A: 15IU | Vitamin C: 17.2mg | Calcium: 59mg | Iron: 5.2mg