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| General Category : Side Dish |
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| Food Group : Potatoes |
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| Cuisine Type : Greek |
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| Preparation Method : Roast |
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| This extremely popular dish can also be made with Greek or Italian oregano or sprigs of thyme instead of the rosemary. |
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Ingredients
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3 lb (1.5 kg) baking potatoes |
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1/3 cup (75 mL) extra-virgin olive oil |
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3 sprigs fresh rosemary |
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1/4 cup (60 mL) lemon juice |
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3/4 tsp (4 mL) salt |
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1/4 tsp (1 mL) pepper |
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Preparation
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Peel and halve potatoes (or quarter large potatoes). In cast iron or ovenproof skillet or metal baking dish, toss potatoes with oil and rosemary. Sprinkle with lemon juice, salt and pepper. Add water to come ¾-inch (2 cm) up side of pan.
Roast in 350°F (180°C) oven, turning occasionally, until liquid is evaporated and potatoes are light golden.
Makes 6 to 8 servings.
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Nutritional information
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| Per each of 8 servings: about 192 cal, 3 g pro, 9 g total fat (1 g sat. fat), 26 g carb, 2 g fibre, 0 mg chol, 225 mg sodium. % RDI: 1% calcium, 9% iron, 37% vit C, 6% folate. |
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Source
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Homemakers Magazine: September 2004
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