Lemon and Oregano Roasted Potatoes
Potatoes have gotten a bad rap for being high in fat, sodium and having no nutritional value. That reputation
is more related to how we’ve processed and what we’ve
added to them, like potato chips or a loaded baked potato. Would you be surprised to find out that potatoes
are actually a good source of potassium, vitamin C,
B6 and even some iron? You don’t have to do much to
make them tasty and keep those health benefits.
Ingredients:
• 2 lbs red potatoes, quartered
• 1 Lemon, cut in half
• Olive Oil
• 1 Tbsp dried Oregano
• ½ tsp Sea Salt
• Pepper to taste
Directions:
Preheat oven to 450 degrees. In a medium sized
bowl, squeeze the juice from the lemon over potatoes.
Lightly coat with olive oil, then add the oregano and
toss. Transfer to a 9 x 13 pan or baking sheet and lay
potatoes flat. Sprinkle salt over potatoes and place in
oven for 30 minutes, stirring halfway through to allow
browning on both sides. Potatoes are done when they
can be easily pierced with a fork.
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