Hi, all! Can you believe that it is August 2nd (WHERE DID THE SUMMER GO?!)? As you can see, neither can I… which makes me feel SUPER unprepared for starting my dietetic internship in a couple of weeks, despite diligently doing my prep work, setting up my filing system, filling out the proper paperwork, and picking out the best first day outfit ever.
Every time I begin to feel a little anxious, I pull on my apron and cook/bake up something delicious. And nothing says comfort and love like potatoes.
I know that potatoes have gotten a bad reputation as being unhealthy and if you eat them, you’ll gain weight. Many people don’t realize that potatoes (with the skin on) are actually packed with good fiber, potassium, calcium, B-vitamins, and vitamin C. So don’t be scared of the potato, people!
My favorite preparation for potatoes is roasting them… I love how the inside become soft while the exterior becomes crunchy and golden. I update plain roasted potatoes with lemon for a Greek twist on an old classic.
So grab yourself some potatoes.
I am using red potatoes but Yukon Gold potatoes work perfectly here! I usually allot 1-2 red potatoes per person or one large Yukon Gold per person. If you have leftovers, they are perfect cold in salads or heated in a skillet alongside your morning eggs.
Cut the potatoes into wedges (I cut them in half and then cut each half into thirds, long-ways).
And place on a cookie sheet sprayed with non-stick cooking spray. Drizzle with a good amount of olive oil.
Then comes the lemon.
Squeeze the juice of one lemon over the potatoes.
Then sprinkle them with plenty of kosher salt, pepper, and dried oregano.
Toss to combine, then spread into one layer on the cookie sheet with one of the cut sides facing down.
Roast at 410° for approximately 40-45 minutes or until they are golden brown and a knife is inserted easily into the potatoes.
They are the perfect side for any roasted or grilled meat, a potato side next to some eggs, or out of the fridge at midnight.
They also go really well with salmon cakes.
I hope you enjoy!
Lemon Roasted Potatoes
8 medium-to-large potatoes, red or Yukon Gold, washed and dried
½ cup olive oil
Juice of one lemon
2 teaspoons of kosher salt
1 teaspoon of black pepper
1½ teaspoons of dried oregano
1. Preheat your oven to 410°.
2. Cut potatoes into wedges – cut potato in half and each half into thirds length-wise – and place on a cookie sheet sprayed with non-stick cooking spray.
3. Pour olive oil and lemon juice over potatoes. Sprinkle with salt, pepper, and dried oregano. Toss with your hands.
4. Arrange potatoes into one layer with the cut side down. Place in the preheated oven and bake for approximately 40-45 minutes, or until a knife is inserted easily into the potatoes.
5. Serve immediately or at room temperature.
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