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Greek herb roasted potatoes

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  • Prep Time15 mins
  • Total Time15 mins
  • Makes6 servings
*PLUS Roasting Time: 120 minutes

Ingredients

  • 1/4 cup water

  • 3 tbsp lemon juice

  • 1 tbsp olive oil

  • 1 tsp dried oregano leaves

  • 1 tsp salt

  • 6 medium potatoes, preferably Yukon Gold

  • 2 bay leaves, optional

Instructions

  • Preheat oven to 350F (180C). In a 9x13-inch (3-L) baking dish, whisk water with lemon juice, oil, oregano and salt. Peel potatoes, then cut into large chunks. Place in dish, toss to coat and tuck in bay leaves.

  • Roast, uncovered, in centre of preheated oven, stirring occasionally, until potatoes are tender, about 1 1/2 hours. If water evaporates before potatoes are done, pour in a few more tablespoons of water when needed. Remove bay leaves before serving. Great with our Feta & Sun-Dried Tomato-Stuffed Turkey Roll.


Nutrition (per serving)

Calories 161, Protein 3.7g, Carbohydrates 32.3g, Fat 2.5g, Fibre 2.7g, Sodium 395mg.

These citrus-scented spuds are slow-roasted with lemon juice and lots of oregano - just like the ones you get at a Greek restaurant.

Kitchen Tip

If roasting with our Feta & Sun-Dried Tomato-Stuffed Turkey Roll, position oven racks in top and bottom thirds of oven. Roast potatoes on rack below turkey.

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