Photo: Ernest Porzi
Lemon-Oregano Roasted Potatoes Recipe
8 ingredients
4 to 6 servings
openrecipes
Adding liquid to the beginning of the roasting process results in the best of all potato possibilities: As the potato wedges cook, they soak up the lemon juice...
Estimated Nutrition (whole recipe, rough)
303
Calories
5g
Protein
14g
Fat
43g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 large russet potatoes, cut lengthwise into sixths
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup olive oil
- 1/4 cup water
- 4 teaspoons dried oregano
- 4 teaspoons kosher salt
- 2 teaspoons lightly packed lemon zest
- 1/4 teaspoon freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes