LEMON OREGANO POTATOES

Lemon Oregano Potatoes image

My husband, Tom, made these tender potatoes when we were first married. They've remained a family favorite to this day. -Kate Hilts, Grand Rapids, Michigan

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 5

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Ingredients

3 large red or russet potatoes, peeled and cut into 1-inch cubes
1/4 cup olive oil
3 tablespoons lemon juice
1 teaspoon dried oregano
1/2 teaspoon salt

Steps:

Place potatoes in a saucepan and cover with water. Bring to a boil over medium heat. Reduce heat. Simmer, uncovered, for 5-8 minutes or until potatoes are crisp-tender; drain. Add the oil, lemon juice, oregano and salt and toss well to coat. Mixture should form a slight paste on the outside of the potatoes. Transfer to a greased rimmed baking sheet. Bake, uncovered, at 450° for 20-25 minutes or until potatoes just start to release from the baking sheet. Turn and continue roasting until tender and deep golden brown, 15-20 minutes longer.

Nutrition Facts : Calories 214 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 303mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges