1. Halve or quarter the potatoes into 1to2 inch wedges. Cover them with cold heavily salted water. Bring the water and potatoes to a boil and cook until they are tender, about 7 minutes. Allow potatoes to cool. (This can be done up to 2 days in advance.)
2. Preheat oven to 400. Toss the potatoes with 5 tbs of the olive oil and season with salt and pepper. Cook the potatoes for about 15 minutes, until they are browned and crispy.
3. Remove the potatoes from the oven and toss with the lemon juice, fresh oregano and lemon zest. serve immediately.
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|Serving Size: 1 Serving (243g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 43 (19%)|
|Amt Per Serving||% DV|
|Total Fat 4.7g||6 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 14.4mg||0 %|
|Potassium 1016.8mg||27 %|
|Total Carbohydrate 42.5g||13 %|
|Dietary Fiber 6.6g||26 %|
|Sugars, other 35.9g|
|Protein 5g||7 %|
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Calories per serving: 224
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