Potatoes are my side dish of choice. When dining out, I often pick my entree based on it having some sort of potato as an accompaniment. These root vegetables, native to South America, were discovered about 1,800 years ago. Potatoes were introduced to North America in the 1620s when the British governor of the Bahamas gifted a shipment of potatoes to the governor of Virginia colony. But potatoes didn’t become popular in the US until President Thomas Jefferson served them at a White House dinner almost 200 years later.
Currently, potatoes are the most consumed vegetable in the US, but usually as potato chips at home or french fries at a restaurant, two of the unhealthiest preparations of a nutritious vegetable that is a good source of vitamins, minerals, and fiber. Today’s recipe is a deliciously better way to enjoy potatoes. Boiled, then seasoned and roasted, these potatoes pair well with a protein and a green vegetable for a complete meal.
Lemon Oregano Potatoes
Lemon Oregano Potatoes (adapted from tasteofhome.com) Total Time Required: 65 minutes, Prep Time: 10 minutes, Cook time: 10 minutes, Bake Time: 45 minutes
Makes: 4 servings
Ingredients:
- 36 ounces red or russet potatoes, peeled and cut into 1-inch cubes
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
Directions:
Place the potatoes in a saucepan and cover them with water. Bring the potatoes to a boil over medium heat. Reduce the heat. Simmer, uncovered, for 5 – 8 minutes or until the potatoes are crisp-tender.
Boil the potatoes.
Drain the pot. Add the oil, lemon juice, oregano, and salt to the potatoes and toss them well to coat.
Drain the potatoes and add the oil, lemon juice, oregano, and salt to them.
Preheat the oven to 450°F. Transfer the potatoes to a greased rimmed baking sheet. Bake the potatoes, uncovered, for 20 – 25 minutes or until the potatoes just start to release from the baking sheet.
Transfer the potatoes to a baking sheet and roast them.
Turn the potatoes over and continue roasting until they are tender and deep golden brown, 15 – 20 minutes longer.
Turn the potatoes and continue roasting.
Transfer the potatoes to a serving bowl.
Remove the potatoes from the oven and transfer to a serving bowl.
Serve as a side dish.
Roasted potatoes make a great side dish!
A flavorful and crunchy side for meat, poultry, or fish! ~Linda
Lemon Oregano Potatoes (adapted from tasteofhome.com) Total Time Required: 65 minutes, Prep Time: 10 minutes, Cook time: 10 minutes, Bake Time: 45 minutes, Makes: 4 servings
Ingredients:
- 36 ounces red or russet potatoes, peeled and cut into 1-inch cubes
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
Directions:
Place the potatoes in a saucepan and cover them with water. Bring the potatoes to a boil over medium heat. Reduce the heat. Simmer, uncovered, for 5 – 8 minutes or until the potatoes are crisp-tender. Drain the pot. Add the oil, lemon juice, oregano, and salt, to the potatoes and toss them well to coat.
Preheat the oven to 450°F. Transfer the potatoes to a greased rimmed baking sheet. Bake the potatoes, uncovered, for 20 – 25 minutes or until the potatoes just start to release from the baking sheet. Turn the potatoes over and continue roasting until they are tender and deep golden brown, 15 – 20 minutes longer.
Transfer the potatoes to a serving bowl. Serve as a side dish.