Ingredients
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3 pounds potatoes, peeled and cubed
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3 cups hot water
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½ cup fresh lemon juice
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⅓ cup vegetable oil
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1 tablespoon olive oil
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1 ½ teaspoons dried oregano
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2 teaspoons salt
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½ teaspoon ground black pepper
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2 cloves garlic, minced
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¼ cup chopped fresh parsley
Directions
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Preheat oven to 475 degrees F (245 degrees C).
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Place the cubed potatoes, water, lemon juice, vegetable oil, and olive oil in a 12x18-inch baking dish or roasting pan. Season with oregano, salt, pepper, and garlic.
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Roast, uncovered, in the preheated oven until the potatoes are tender and golden brown and the water has evaporated about 1 1/2 hours. Stir the potatoes every 20 minutes as they bake, adding more water as necessary to prevent sticking. Allow the water to evaporate during the final 15 to 20 minutes of cooking, but be careful that the potatoes do not burn. Stir in the chopped fresh parsley, and serve.
Nutrition Facts (per serving)
| 156 | Calories |
| 7g | Fat |
| 21g | Carbs |
| 2g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 156 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 1g | 5% |
| Sodium 397mg | 17% |
| Total Carbohydrate 21g | 8% |
| Dietary Fiber 3g | 10% |
| Total Sugars 1g | |
| Protein 2g | 5% |
| Vitamin C 29mg | 32% |
| Calcium 22mg | 2% |
| Iron 1mg | 6% |
| Potassium 504mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
