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Recipe

Steam-Roasted Potatoes with Oregano and Lemon

By Laraine Perri October/November 2016 Issue
Scott Phillips

Servings: 4

Steam-roasting gives potatoes a light, almost silky interior. Delicious plain, they’re also good dolled up with lemon and oregano as in this recipe, or try other flavorings, such as finely chopped garlic mixed with fresh mint or rosemary and Parmigiano-Reggiano.

Ingredients

  • 6 medium red potatoes (about 1-1/2 lb.), cut into 3/4 – to 1-inch-thick wedges
  • 2 Tbs. olive oil
  • Kosher salt
  • 1 tsp. finely grated lemon zest
  • 1 tsp. dried oregano

Nutritional Information

  • Calories (kcal) : 190
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 0
  • Sodium (mg): 150
  • Carbohydrates (g): 30
  • Fiber (g): 3
  • Sugar (g): 2
  • Protein (g): 3

Preparation

  • Position a rack in the center of the oven and heat the oven to 425°F.
  • Toss the potatoes with the oil and 1/2 tsp. salt on a large rimmed baking sheet, and arrange them cut side down in a single layer. Cover the baking sheet tightly with foil, and transfer to the oven to steam for 20 minutes.
  • Carefully remove the foil, rotate the baking sheet, and roast until the bottoms of the potatoes are beginning to brown in spots, 15 to 20 minutes. Flip the potatoes with a thin metal spatula, and continue roasting until the potatoes are tender, 7 to 10 minutes more. Immediately toss with the lemon zest and oregano, and serve.
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Reviews (1 review)

  • rryder0322 | 10/22/2016

    Amazing; the potatoes were tender with the benefits of roasting. Plan to try the other recipes too.

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