The following light recipe was adapted from “The Occasional Vegetarian,” by Karen Lee.
LEMONY ROASTED POTATOES
Preparation time: 20 minutes
Cooking time: 30 minutes
Yield: 16 servings
18 small red potatoes, scrubbed, cut in quarters
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2 1/2 tablespoons fresh lemon juice
2 tablespoons each: olive oil, finely chopped fresh oregano
1/2 teaspoon salt
Freshly ground black pepper to taste
1. Spread potatoes in a single layer in a baking pan.
2. Combine lemon juice and olive oil. Pour over potatoes; add oregano, salt and several grindings of pepper. Toss gently.
3. Roast in 375-degree oven 30 minutes, stirring occasionally, until potatoes are soft and golden.
Nutrition information per serving:
Calories …… 263 Fat …………. 5 g Cholesterol .. 0 mg
Sodium ….. 193 mg Carbohydrates .. 52 g Protein ……. 5 g