Greek Style Roasted Potatoes
Try this Greek Style Roasted Potatoes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 1
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/3 c lemon juice (i used fresh)
- salt and pepper (fresh ground)
- 2 ts oregano
- 1/3 c olive oil
- 4 potatoes washed, peeled and
- Carbohydrate 163.526833344564 g
- Cholesterol 0 mg
- Fat 18.6893 g
- Fiber 19.8226670755188 g
- Protein 17.9385333338278 g
- Saturated Fat 2.7087056 g
- Serving Size 1 1 Serving (1034g)
- Sodium 208.285066667968 mg
- Sugar 143.704166269045 g
- Trans Fat 0.661345600000001 g
- Calories 857 calories
Source: Denise/who taught with my husband and is Greek Mix lemon juice, oregano, salt and pepper. Toss potatoes with mixture; marinate for up to one hour. Transfer the mixture to a baking dish. sprinkle with 1/3 c olive oil (I used less), dot with margarine, cover with foil. Bake at 350 degrees for 30-40 minutes, until potatoes are almost done. remove the foil and continue baking, stirring carefully, until they are soft and lightly browned. Add a little hot water during baking, if necessary, to prevent scorching. I found I needed to bake the potatoes longer; keep an eye on them. Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@iowacity.net> on Feb 21, 1999,
