Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
291
Calories
5g
Protein
14g
Fat
40g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 russet baking potatoes (8 medium), peeled and quartered
- 1/2cup olive oil
- 1tablespoon dried oregano, preferably Greek oregano
- 1tablespoon salt
- 1/4teaspoon freshly ground black pepper
Directions
1
Heat oven to 500°F. Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer. Add 1 cup water, olive oil dried oregano, salt, and pepper. Toss potatoes until well coated.
2
Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed, before they have fully browned. If desired, garnish with oregano; serve.
3
Category:Moldovan Recipes
4
Category:Moldovan Vegetarian
Recipe sourced from
fandom