Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
405
Calories
5g
Protein
26g
Fat
43g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- 3 to 6 large potatoes
- ½ to 1 cup olive oil
- 3 lemons
- salt and pepper
- fresh oregano
- 1 stick butter
Directions
1
Heat oven to 325°F.
2
Cut scrubbed potatoes into large pieces, arrange potatoes in a large baking pan.
3
Sprinkle potatoes with olive oil, salt and pepper, fresh oregano and lemon juice.
4
Cover for the first 30 minutes with baking dish cover or aluminum foil.
5
Remove cover, baste and continue cooking till potatoes are brown.
6
Sprinkle a little crumbled feta over the top when you serve them.
7
Baking time is approximately 50 minutes.
8
Category:Potato Recipes
9
Category:Lemon Recipes
Recipe sourced from
fandom