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Quick & Easy Lemon Potatoes

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Potato Type: YellowRusset
Prep Method: Baked

Dish

Side Dish

Prep Time

5 Mins

Cook Time

25 Mins

Serving

Serves 5

Ingredients

  • 5 large russet potatoes
  • 2 lemons, juiced
  • 4 Tablespoons olive oil
  • 2/4 cup water
  • sea salt, pepper, and dried oregano to taste
  • ¼ teaspoon turmeric (optional)

Preparation

  1. Pre-heat oven to 425 °F.
  2. Scrub and peel potatoes well under water and slice into wedges, try to keep them all similar thickness/size so they cook evenly.
  3. Add sliced potatoes to a large glass baking dish or a casserole dish will do. Make sure the potatoes fit in a single layer.
  4. Add over top: water, lemon juice, olive oil and all seasonings. Mix together with a wooden spoon or hands to make sure potatoes are evenly coated.
  5. Cover the baking dish with tin foil and bake for 30 minutes with tin foil, then uncovered for approx. 15 minutes until golden. Stick potatoes to confirm when they’re done.

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Recipe By: Alison Marras

Nutrition Facts Per Serving

Calories

390

Fat

11g

Sodium

90mg

Vitamin C

50mg

Carbohydrates

66g

Fiber

7g

Protein

8g

Potassium

1670mg

Sugar

4g

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