Deliciously roasted red potatoes with oregano, a vegan Mediterranean-inspired side dish of olive oil and herbs. Gluten-free, egg-free, nut-free, soy free and lactose free.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 67 mins – easy
🍽 6 servings – 277 kcal per serving
|
Serving 244g |
Fat 12g |
Sat. fat 1g |
Sodium 429mg |
|
Carbs 39g |
Fibers 6g |
Sugars 3g |
Proteins 4g |
INGREDIENTS
- half tsp black pepper
- 1 tsp salt
- 3 lbs red potatoes
- 2 tbsp dried oregano
- a third cup olive oil
TOOLS
- 1 knife
- 1 oven
- 1 baking dish
- 1 scrubber glove
STEPS
Scrub the red potatoes using a scrubber glove.
Cut the scrubbed potatoes into quarters.
Preheat the oven to 350°F for 12 minutes.
Place the potato quarters in a baking dish and season with one teaspoon of salt and a half teaspoon of black pepper. Then, scatter the dried oregano over it and mix everything. Drizzle with olive oil and place the baking dish in a hot oven.
Bake at 350, uncovered for about an hour or until potatoes are to desired tenderness
It’s ready to be served !
