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
205
10% daily value
8 servings
                                       
                                            low-​sugar, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

21% 14

Saturated

9% 2

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 1

Carbs

7% 20

Carbs (net)

- 17

Fiber

10% 2

Sugars

- 1

Sugars, added

- 0

Protein

4% 2

Cholesterol

- 0

Sodium

13% 321

Calcium

1% 15

Magnesium

6% 26

Potassium

10% 468

Iron

5% 1

Zinc

3% 0

Phosphorus

9% 62

Vitamin A

0% 0

Vitamin C

31% 28

Thiamin (B1)

7% 0

Riboflavin (B2)

3% 0

Niacin (B3)

7% 1

Vitamin B6

25% 0

Folate equivalent (total)

5% 21

Folate (food)

- 21

Folic acid

- 0

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

13% 2

Vitamin K

9% 10

Sugar alcohols

- 0

Water

- 101
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