Give your potatoes a makeover with this traditional Greek dish. If you are not a big fan of lemon we recommend using only half of the lemon juice quantity (reduce to ¼ cup) in your first try.
3 russet potatoes, peeled and quartered
For the dressing:
1 teaspoons kosher salt
1/2 cup fresh lemon juice ~ 2 lemons
2 tbsp olive oil
1 clove garlic, minced
1/2 tbsp dried oregano or rosemary
1/2 tsp freshly ground black pepper
⅛ tsp cayenne pepper (optional)
1 cup water or chicken broth
199 Calories per portion
Total Fat 7.8g
Saturated Fat 1.6g
Total Carbohydrate 29.6g
Dietary Fiber 5g
Total Sugars 3.3g
1Peel and cut the potatoes then arrange them in a baking dish. Tip: You can use a foil bed instead for an easy clean up afterwards.
2Mix all the ingredients for the dresing and pour oven the potatoes.
4Cover the potatoes with a sheet of foil and roast in the middle of the oven at 200°C (392°F) for 60 minutes. Remove the foil top in the last 10 minutes to get the potatoes to brown. Serve hot.