1. Preheat oven to 375°F. In a 13- X 9-inch baking pan, toss potatoes with 1 tablespoon oil until coated. Sprinkle with lemon juice, oregano, garlic, salt and pepper; toss to coat.
2. Roast 30 minutes; remove from oven and stir. Roast until light golden in spots and tender, about 15 minutes more.
3. Transfer potatoes to a serving bowl and toss with lemon zest and remaining 1 teaspoon oil; serve with lemon wedges and garnished with mint, if desired. Yields about 3/4 cup per serving.
If desired, garnish with chopped mint or parsley. For a change, try this recipe with whole fingerling potatoes.
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|Serving Size: 1 Serving (137g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 5 (5%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 298.5mg||10 %|
|Potassium 519.4mg||14 %|
|Total Carbohydrate 22.5g||7 %|
|Dietary Fiber 3.6g||14 %|
|Sugars, other 18.8g|
|Protein 2.6g||4 %|
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Calories per serving: 97
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