Recipe Details
Ingredients
-
5poundspotatoes, peeled and cut into wedges
-
1cupwater, or more as needed
-
¾cupolive oil
-
¼cupfresh lemon juice
-
6clovesgarlic, minced
-
sea salt to taste
-
ground black pepper to taste
-
1 ½tablespoonsdried oregano
-
1teaspoonchopped fresh mint
-
1(8 ounce) packagecrumbled feta cheese
Cooking Directions
-
Preheat the oven to 450 degrees F (230 degrees C). Lightly oil a large baking dish.
-
Stir together potatoes, water, olive oil, lemon juice, garlic, salt, and pepper in a large bowl until potatoes are evenly coated. Pour into the prepared baking dish.
-
Roast in the preheated oven until potatoes begin to brown, about 40 minutes. Season potatoes with oregano and mint. If mixture appears dry, pour another 1/2 cup water into the dish. Return to the oven and bake until potatoes are very tender, about 40 minutes more. Top with feta cheese to serve.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe10 | |
| Calories379 | |
| % Daily Value * | |
| Total Fat 21g |
27% |
| Saturated Fat 6g |
29% |
| Cholesterol 20mg |
7% |
| Sodium 305mg |
13% |
| Total Carbohydrate 41g |
15% |
| Dietary Fiber 4g |
16% |
| Total Sugars 3g |
|
| Protein 8g |
16% |
| Vitamin C 21mg |
24% |
| Calcium 155mg |
12% |
| Iron 3mg |
16% |
| Potassium 1014mg |
22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
