Description
A delicious and zesty side dish featuring tender potatoes infused with garlic, oregano, and lemon.
Ingredients
Scale
- 2 pounds of baby potatoes
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- Juice of 2 lemons
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and halve the baby potatoes.
- In a large bowl, combine olive oil, minced garlic, oregano, lemon juice, salt, and pepper.
- Add the halved potatoes to the bowl and toss until well coated.
- Spread the potatoes in a single layer on a baking sheet.
- Bake for 30-35 minutes, or until the potatoes are golden and tender, stirring halfway through.
- Garnish with fresh parsley before serving.
Notes
- For extra flavor, you can add lemon zest to the mixture.
- These potatoes pair well with grilled meats or as part of a Mediterranean meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg