Easy Roasted Lemon Potatoes

The Messy Baker

Ready in: 65 minutes
Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 4
Vegetarian
Gluten Free

Ingredients

  • 2 tablespoons melted butter
    Milk, Eggs, Other Dairy
  • 3 cloves garlic, crushed
    Produce
  • fresh ground black pepper
    Spices and Seasonings
  • 1 lemon, zest and juice
    Produce
  • ¼ cup olive oil
    Oil, Vinegar, Salad Dressing
  • 1 teaspoon dried oregano
    Produce;Spices and Seasonings
  • 4 medium potatoes, washed and cut into wedges (skin left on)
    Produce
  • salt
    Spices and Seasonings

Steps

  • Preheat oven to 350°F. While the oven is heating, boil the potato wedges in lightly salted water for 15 minutes.
  • Drain.*In a small bowl, mix together the oil, butter, lemon zest, lemon juice, garlic, and oregano.
  • Pour the oil mixture over the potato wedges and toss to coat evenly.
  • Spread the potatoes in a single layer on a rimmed baking sheet. Season with salt and pepper.
  • Bake, stirring once or twice, for 30 minutes or until the potatoes are tender.Increase oven temperature to 425°F and roast another 15 minutes or until crisp.
  • Serve as is or with a side of tzatziki.

Nutrition

  • Calories: 298.7  cal  (14.94%)
  • Fat: 19.43  g  (29.89%)
  • Saturated Fat: 5.53  g  (34.54%)
  • Carbohydrates: 27.89  g  (9.3%)
  • Sugar: 0.11  g  (0.12%)
  • Cholesterol: 15.05  mg  (5.02%)
  • Sodium: 265.96  mg  (11.56%)
  • Protein: 5.75  g  (11.51%)
  • Manganese: 1.36  mg  (67.9%)
  • Copper: 0.91  mg  (45.69%)
  • Iron: 7.22  mg  (40.13%)
  • Vitamin C: 26.93  mg  (32.64%)
  • Vitamin B6: 0.55  mg  (27.26%)
  • Potassium: 900.6  mg  (25.73%)
  • Fiber: 5.77  g  (23.08%)
  • Vitamin E: 2.2  mg  (14.65%)
  • Magnesium: 51.44  mg  (12.86%)
  • Vitamin K: 11.93  µg  (11.36%)
  • Vitamin B3: 2.25  mg  (11.25%)
  • Folate: 37.88  µg  (9.47%)
  • Phosphorus: 87.14  mg  (8.71%)
  • Calcium: 80.35  mg  (8.03%)
  • Vitamin B5: 0.68  mg  (6.75%)
  • Zinc: 0.8  mg  (5.31%)
  • Vitamin B2: 0.09  mg  (5.28%)
  • Vitamin A: 184.93  IU  (3.7%)
  • Vitamin B1: 0.05  mg  (3.43%)
  • Selenium: 1.07  µg  (1.52%)

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