Greek-style Lemon Potatoes

Annabelle Breakey
In this Greek-inspired potato side dish, lemon, fresh oregano, and feta brighten up plain russet potatoes. Serve alongside grilled fish or steak.

Yield:

Makes 6 servings

Recipe from

Recipe Time

Total: 1 Hour, 15 Minutes

Nutritional Information

Calories 185
Caloriesfromfat 27 %
Protein 5.5 g
Fat 5.6 g
Satfat 2.6 g
Carbohydrate 30 g
Fiber 2.1 g
Sodium 953 mg
Cholesterol 13 mg

Ingredients

4 large russet potatoes, scrubbed and sliced crosswise into 1/2-in.-thick rounds
1/4 cup lemon juice
1 tablespoon olive oil
1 1/2 tablespoons oregano leaves, chopped
2 teaspoons lemon zest
3 cloves garlic, minced
2 teaspoons salt
2/3 cup crumbled feta cheese

Preparation

1. Preheat oven to 450° and butter a 9- by 13-in. baking dish. In a large bowl, toss potato slices with lemon juice, olive oil, oregano, lemon zest, garlic, and salt; layer slices in baking dish.

2. Pour 1 cup boiling water over potatoes and bake, uncovered, until most of the water has evaporated and potatoes are tender, about 30 minutes. Top with feta and bake until golden, about 15 minutes more.

Note: Nutritional analysis is per serving.

Note:

Margee Berry, Trout Lake, WA,

February 2007