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Recipe
Lemon herb potatoes Recipe
Lemon, fresh oregano and the cheese of your choice brighten up russet potatoes.
| Prep time: 75 Minutes |
American
|
| Cook time: 45 Minutes | Servings: 6 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 275g | |
| Recipe makes 6 servings | |
| Calories 267 | |
| Calories from Fat 52 | 19% |
| Total Fat 5.89g | 7% |
| Saturated Fat 3.27g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 879mg | 37% |
| Potassium 1071mg | 31% |
| Total Carbs 46.43g | 12% |
| Dietary Fiber 3.6g | 12% |
| Sugars 1.89g | 1% |
| Protein 9.12g | 15% |
Ingredients Convert Measures
- 4 large russet potatoes, scrubbed and sclied crosswise into 1/4-inch thick rounds
- 1/4 cup lemon juice
- 1 tsp. olive oil
- 1 1/2 Tbsp. oregano leaves, copped
- 2 tsp. lemon zest
- 3 garlic cloves, minced
- 2 tsp. salt
- ground pepper
- 2/3 cup cheese (crumbled feta, grated mozarella, or parmesan)
Directions
- Preheat oven to 450 and prepare a 9 x 13-in baking dish with cooking spray or butter.
- In a large bowl, toss potato slices with lemon juice, olive oil, oregano, lemon zest, garlic and salt. Layer slices in baking dish.
- Pour 1 cup boiling water over potatoes and bake, uncovered, until most of the water has evaporated and potatoes are tender, about 30 minutes.
- Top with cheese and bake until golden, about 14 minutes more.
May 28, 2008 20:07