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Lemon Roasted Potatoes
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The great thing about most Mediterranean foods is that the tastes complement each other, even if the dishes are from different regions. This recipe makes enough for leftovers, which you’ll want to enjoy with eggs the next morning!
serves 4


2 large russet baking potatoes, peeled and quartered
1/2 cup water
1/4 cup olive oil
1/4 cup lemon juice, freshly squeezed (reserve lemon for garnish if desired)
1/2 tablespoon dried oregano, plus more for garnish
1/2 tablespoon kosher or sea salt
Freshly ground black pepper to taste

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Lemon Roasted Potatoes
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. Preheat oven to 500 degrees.
  2. Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer. Add all other ingredients and toss mixture until potatoes are well coated.
  3. Bake uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning; add more water if the all the liquid has been absorbed, before they have fully browned.
  4. To serve, garnish with oregano and fresh lemon slices or curls.

Per serving: 153 calories, 14g fat, 2g sat fat, 8g carbohydrates, 1g protein, 53mg sodium, 1g fiber

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