6 Ingredients
  • 4 large russet baking potatoes (8 medium), peeled and quartered
  • 1/2 cup olive oil
  • 1/2 cup freshly squeezed lemon juice (3 lemons)
  • 1 tablespoon dried oregano, preferably Greek oregano, plus more for garnish
  • 1 tablespoon salt
  • 1/4 teaspoon freshly ground black pepper
Nutrition
269
13% daily value
8 servings
                                       
                                            low-​sugar, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

21% 14

Saturated

10% 2

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 2

Carbs

12% 35

Carbs (net)

- 32

Fiber

10% 2

Sugars

- 2

Sugars, added

- 0

Protein

8% 4

Cholesterol

- 0

Sodium

21% 502

Calcium

3% 26

Magnesium

11% 44

Potassium

23% 789

Iron

9% 2

Zinc

4% 1

Phosphorus

15% 103

Vitamin A

0% 0

Vitamin C

29% 17

Thiamin (B1)

10% 0

Riboflavin (B2)

4% 0

Niacin (B3)

10% 2

Vitamin B6

32% 1

Folate equivalent (total)

7% 29

Folate (food)

- 29

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

10% 2

Vitamin K

14% 12
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