Roasted Mediterranean Potatoes With Lemon And Oregano
User Reviews
5.0
36 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
45 mins
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Servings
4
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Calories
165 kcal
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Course
Side Dish
-
Cuisine
Mediterranean
Roasted Mediterranean Potatoes With Lemon And Oregano
Report
These Roasted Mediterranean Potatoes are fully loaded with lemony oregano, garlic, and olive oil flavors. Plus, they couldn’t be easier to make! No boiling needed. Try this simple side dish the next time you’re craving something fresh, unique and flavorful.
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Ingredients
- 2 lb Yukon gold potatoes
- 3 cloves garlic
- 1 ½ teaspoon dry oregano
- 3 tablespoon extra virgin olive oil
- 3 tablespoon fresh lemon juice 1 small lemon
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoon fresh parsley
Instructions
- Preheat the oven to 400 F and line a large rimmed baking pan with a parchment paper.
- Wash potatoes, pat them dry with a paper towel. Dice into 1” cubes and add to a large bowl. You can make potato wedges or potato cubes, it's up to you. Most important thing to keep in mind is that all potatoes should be roughly the same size.
- Add minced garlic, sprinkle with dried oregano, salt, ground black pepper. Pour freshly squeezed lemon juice and extra virgin olive oil over the potatoes.
- Mix to combine and spread the potatoes evenly in a single layer on a baking dish.
- Roast for 20 minutes. Using a wooden spatula or spoon, carefully stir the potatoes and roast for another 20 minutes until the potatoes are tender when poked with a knife.
- Remove Roasted Mediterranean Potatoes from the oven, sprinkle with chopped fresh parsley and serve immediately.
Notes
- Potatoes. Depending on the size or types of potatoes that you're using, you might need more or less than 40 minutes or roasting.
- Cutting the potatoes into uniform pieces guarantees that they cook evenly. This will prevent some potatoes from being overcooked while others are undercooked.
- Spreading the potatoes in a single layer on the baking sheet allows for maximum surface area contact with the heat, resulting in crispy and evenly cooked potatoes.
- Storage. To store leftovers, begin by first allowing them to cool completely at room temperature. Once cooled, transfer the potatoes to an airtight container or resealable plastic bag. Place the container or bag in the refrigerator and store for up to 4 days.
- Reheating. When reheating the leftovers, you can either do so in the oven or on the stovetop. To reheat in the oven, preheat it to 400°F (205°C) and spread the potatoes in a single layer on a baking sheet.
- Bake for 10-15 minutes or until heated through. If reheating on the stovetop, heat a skillet over medium heat and add a small amount of oil or butter. Add the potatoes and cook, stirring occasionally, until they are heated through.
- Freezing. Unfortunately, freezing the Greek roasted potatoes may not be the best idea. Potatoes have a high water content, which can cause them to become mushy and lose their texture when frozen and thawed.
Nutrition Information
Show Details
Calories
165kcal
(8%)
Carbohydrates
17.6g
(6%)
Protein
2.3g
(5%)
Fat
10.7g
(16%)
Saturated Fat
1.5g
(8%)
Sodium
366mg
(15%)
Potassium
448mg
(13%)
Fiber
1.6g
(6%)
Sugar
1.8g
(4%)
Calcium
34mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 17.6g | 6% |
| Protein | 2.3g | 5% |
| Fat | 10.7g | 16% |
| Saturated Fat | 1.5g | 8% |
| Sodium | 366mg | 15% |
| Potassium | 448mg | 10% |
| Fiber | 1.6g | 6% |
| Sugar | 1.8g | 4% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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