Guest guest Posted March 25, 2008 Report Share Posted March 25, 2008 Roasted Oregano Potatoes 1 teaspoon oregano 1/2 teaspoon salt 1/8 teaspoon black pepper 4 baking potatoes (about 2 pounds), each cut into 8 wedges 1/4 cup extra-virgin olive oil 2 tablespoons lemon juice Preheat oven to 450 degrees. Place 2 racks in the middle of oven. Coat 2 shallow baking sheets with cooking spray. Combine oregano, salt and pepper. Toss potatoes with the oil and lemon juice and add the seasoning mixture. Toss thoroughly and spread evenly on the baking sheets, taking care to not crowd the wedges. Roast 15 minutes, flip the wedges, and rotate the pans in the oven top to bottom and front to back. Roast the potatoes another 15 minutes, or until they are browned and crisped on the outside, and fork tender. Season to taste with additional salt and pepper, as needed. Makes 8 servings. Calories 151, Fat 7 g, Carbs 21 g, Sodium 151 mg, Fiber 2 g. Points 3. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.