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Photo:Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph Wanek
Active Time:10 minsTotal Time:35 minsServings:4Jump to Nutrition Facts
Active Time:10 minsTotal Time:35 minsServings:4
Active Time:10 mins
Active Time:
10 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipe
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1poundred potatoes, scrubbed and cut into ¾-inch pieces3tablespoonsextra-virgin olive oil2tablespoonslemon juice, plus grated zest and additional juice for garnish½teaspoondried oregano½teaspoononion powder½teaspoonsalt¼teaspoonground pepperChoppedfresh oreganofor garnish (optional)
Cook Mode(Keep screen awake)
Ingredients
1poundred potatoes, scrubbed and cut into ¾-inch pieces
3tablespoonsextra-virgin olive oil
2tablespoonslemon juice, plus grated zest and additional juice for garnish
½teaspoondried oregano
½teaspoononion powder
½teaspoonsalt
¼teaspoonground pepper
Choppedfresh oreganofor garnish (optional)
DirectionsPreheat oven to 425°F. Toss potatoes with 3 tablespoons oil, 2 tablespoons lemon juice, ½ teaspoon dried oregano, ½ teaspoon each onion powder and salt and ¼ teaspoon pepper on a large rimmed baking sheet until well coated.Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekRoast, tossing once, until golden brown and crispy, 20 to 25 minutes. Transfer to a platter. Garnish with lemon zest, lemon juice and/or chopped oregano, if desired.Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekFrequently Asked QuestionsFor this recipe, we wanted a potato that cooks up creamy on the inside and gets a nice crisp skin. That’s why we chose red potatoes. Fingerling potatoes or Yukon Gold potatoes would work just as well.Roasted potatoes don’t reheat well, so we would avoid making this recipe ahead of time, but if you do, reheat them in an air fryer for best results.These potatoes go with nearly everything, but we think they would go particularly well with ourSimple Roast Chicken,Rosemary & Garlic-Basted Sirloin SteakandPistachio-Crusted Halibut.EatingWell.com, August 2024
Directions
Preheat oven to 425°F. Toss potatoes with 3 tablespoons oil, 2 tablespoons lemon juice, ½ teaspoon dried oregano, ½ teaspoon each onion powder and salt and ¼ teaspoon pepper on a large rimmed baking sheet until well coated.Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekRoast, tossing once, until golden brown and crispy, 20 to 25 minutes. Transfer to a platter. Garnish with lemon zest, lemon juice and/or chopped oregano, if desired.Photographer: Jake Sternquist, Food Stylist: Annie Probst, Prop Stylist: Joseph WanekFrequently Asked QuestionsFor this recipe, we wanted a potato that cooks up creamy on the inside and gets a nice crisp skin. That’s why we chose red potatoes. Fingerling potatoes or Yukon Gold potatoes would work just as well.Roasted potatoes don’t reheat well, so we would avoid making this recipe ahead of time, but if you do, reheat them in an air fryer for best results.These potatoes go with nearly everything, but we think they would go particularly well with ourSimple Roast Chicken,Rosemary & Garlic-Basted Sirloin SteakandPistachio-Crusted Halibut.
Preheat oven to 425°F. Toss potatoes with 3 tablespoons oil, 2 tablespoons lemon juice, ½ teaspoon dried oregano, ½ teaspoon each onion powder and salt and ¼ teaspoon pepper on a large rimmed baking sheet until well coated.
Roast, tossing once, until golden brown and crispy, 20 to 25 minutes. Transfer to a platter. Garnish with lemon zest, lemon juice and/or chopped oregano, if desired.
Frequently Asked QuestionsFor this recipe, we wanted a potato that cooks up creamy on the inside and gets a nice crisp skin. That’s why we chose red potatoes. Fingerling potatoes or Yukon Gold potatoes would work just as well.Roasted potatoes don’t reheat well, so we would avoid making this recipe ahead of time, but if you do, reheat them in an air fryer for best results.These potatoes go with nearly everything, but we think they would go particularly well with ourSimple Roast Chicken,Rosemary & Garlic-Basted Sirloin SteakandPistachio-Crusted Halibut.
Frequently Asked Questions
For this recipe, we wanted a potato that cooks up creamy on the inside and gets a nice crisp skin. That’s why we chose red potatoes. Fingerling potatoes or Yukon Gold potatoes would work just as well.
Roasted potatoes don’t reheat well, so we would avoid making this recipe ahead of time, but if you do, reheat them in an air fryer for best results.
These potatoes go with nearly everything, but we think they would go particularly well with ourSimple Roast Chicken,Rosemary & Garlic-Basted Sirloin SteakandPistachio-Crusted Halibut.
EatingWell.com, August 2024
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Nutrition Facts(per serving)180Calories10gFat21gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Sarah Pflugradt, Ph.D., RDN, CSCS
andLinda Frahm
Linda Frahm
