Lemon Roasted Potatoes
Makes 6 cups (1.5 L)
The Greeks make spectacular roasted potatoes using lemon juice and olive oil, though the fat content is very high in traditional recipes. This version keeps the lemon and herb flavours but greatly reduces the amount of oil and salt. Yukon Gold or nugget potatoes work best here, although russets work well too. If you prefer, use 1 tablespoon (15 mL) fresh oregano instead of the dried herb or replace it with the same amount of thyme.
6 cups (1.5 L) peeled, cubed potato, about 6 potatoes cut into 1-inch (2.5 cm) cubes
3 tablespoons (45 mL) freshly squeezed lemon juice
3 tablespoons (45 mL) olive oil
1 teaspoon (5 mL) dried oregano
1/2 teaspoon (2 mL) salt
1/4 teaspoon (1 mL) black pepper
2 tablespoons (30 mL) chopped fresh parsley
Preheat the oven to 400°F (200°C).
Put the potatoes, lemon juice, oil, oregano, salt, and pepper in a large bowl and toss to mix well. Transfer the potato mixture to a baking dish and bake, uncovered, for 35 to 40 minutes or until the potatoes are soft, removing once to turn over the potatoes with a steel spatula. Garnish with parsley and serve.
Per cup (250 mL): calories: 209, protein: 3 g, fat: 9 g, carbohydrate: 29 g (3 g from sugar), dietary fibre: 3 g, calcium: 15 mg, iron: 1 mg, magnesium: 35 mg, phosphorus: 75 mg, potassium: 880 mg, sodium: 168 mg, zinc: 1 mg, thiamin: 0.1 mg, riboflavin: 0.1 mg, niacin: 3 mg, vitamin B6: 0.4 mg, folate: 24 mcg, pantothenic acid: 1 mg, vitamin B12: 0 mcg, vitamin A: 6 mcg, vitamin C: 37 mg, vitamin E: 1 mg, omega-6 fatty acids: 1 g, omega-3 fatty acids: 0.1 g
Percentage of calories from protein 6%, fat 39%, carbohydrate 55%