Oven-baked potatoes with oregano and lemon

Name: Oven-baked potatoes with oregano and lemon - Vanesa M.
Ingredients: 1 kg of potatoes 1 and a half cups of olive oil 1 onion (chopped) 3; 4 cloves of garlic (chopped) half a cup of lemon juice vegeta 1 teaspoon of oregano pepper to taste

Sezon - Oven-baked potatoes with oregano and lemon by Vanesa M. - Recipia

I often make oven-baked potatoes with oregano and lemon, especially when I want something quick and don't want to spend too much time in the kitchen. The recipe is straightforward: slice the potatoes, mix everything together, pop it in the oven, and you don't really need to keep an eye on them. Sometimes I put them in the oven in the evening alongside a salad, and I appreciate that I don't need anything complicated or ingredients that I might not have at home. Quick Info Total time: about 1 hour and 10 minutes Preparation time: 10-15 minutes (slicing, mixing) Baking time: 1 hour (+ 3-4 minutes under the grill, optional) Servings: 4 Difficulty: easy Recipe type: side dish or vegan meal, suitable for any season Ingredients 1 kg potatoes 1.5 cups olive oil 1 onion (finely chopped) 3-4 cloves garlic (finely chopped) ½ cup lemon juice vegetable seasoning (to taste) 1 teaspoon oregano pepper (to taste) about 2 cups water Preparation method 1. Wash the potatoes and peel them if you want. I sometimes leave the thin skin on, but for the classic texture, I always peel them. Slice them into evenly thick rounds, not too thin so they don't fall apart in the oven. 2. Place the sliced potatoes in a large bowl. Add the chopped onion and garlic, olive oil, lemon juice, oregano, vegetable seasoning, and pepper. Mix well to distribute the spices and oil evenly. 3. Prepare a large baking dish. Pour the potatoes along with the oil and spice mixture into it. Spread them out in as even a layer as possible. 4. Pour 2 cups of water over the potatoes, enough to almost completely cover them. If your dish is smaller and the water level goes over the potatoes, drain a little. They should sit in water but not float. 5. Place the dish in the preheated oven at 220°C (428°F). Leave them for about an hour. Don't open the oven too often, but after 45-50 minutes, check the water level: it should be almost evaporated, and the potatoes should start to color at the edges. 6. When the water has evaporated and the potatoes are lightly browned, they're ready. If you want a more pronounced crust, leave them under the grill for another 3-4 minutes. 7. Remove the dish and let the potatoes sit for 5 minutes before serving. Why I make this recipe often It uses ingredients I always have in the kitchen. I don't need to plan too much in advance. The potatoes come out tender with a nice lemon and oregano flavor, without needing supervision. The recipe is not picky about quantities and is easily adaptable, and the potatoes don't dry out in the oven thanks to the water. For me, it's one of the simplest side dishes when I don't know what to cook. Tips and variations Tips - Choose firm-textured potatoes for rounds that hold up well when baked. - Cut the rounds to a similar thickness for even cooking. - Halfway through the time, you can gently stir them, but it's not necessary if you want the top layer to brown more. - Use a wide, shallow dish for even evaporation. Substitutions - You can use sunflower oil if you don't have olive oil, but the flavor will be more neutral. - Instead of vegetable seasoning, you can simply salt them or add any other mix of dried vegetables or herb salt. Variations - You can add slices of bell pepper or olives if you have them at home. - If you prefer it spicier, add a bit of hot pepper or chili. - For an extra flavor boost, you can also use a little rosemary or thyme instead of oregano. Serving ideas - As a side dish with meat, fish, or vegetarian dishes. - As a main vegan dish, with salad or pickles. - They are also good cold, at a picnic or for lunch. Frequently asked questions 1. What should I do if the potatoes aren't done after an hour? Leave them for another 10-15 minutes; it depends a lot on the thickness of the rounds and the oven. If the water has evaporated, add a little, but don't overdo it to avoid them becoming watery. 2. Can I cut the potatoes into cubes instead of rounds? You can, but small cubes tend to break apart more easily and cook faster. Just make sure they don't become too soft or crumble when stirring. 3. How far in advance can I prepare the potatoes before baking? You can slice and mix everything a few hours ahead, but don’t leave the potatoes in lemon water for too long, as they can get mushy. It's best to bake them within an hour of preparation. 4. Can I skip the vegetable seasoning altogether? Yes, you can simply use salt or a mix of herbs and salt to taste without any problem. 5. Is it necessary to grill them at the end? It's not mandatory, but 3-4 minutes under the grill gives a nice thin crust. If you don't have a grill function, you can increase the temperature for a few minutes at the end. Nutritional values Estimation for one serving (out of 4): approximately 300-350 kcal, of which: Carbohydrates: 35-40 g Fats: 18-20 g (depending on how much oil remains in the dish and how much is absorbed) Proteins: 3-4 g Fiber: 3-4 g Sodium depends a lot on how much vegetable seasoning/salt you use. It's a recipe that's fairly high in carbohydrates, with moderate fats due to the amount of oil. The values are estimates and can vary. Storage and reheating They can be stored in the fridge for 1-2 days in a sealed container. They can be reheated in the oven or microwave. The texture is best on the day they are made, but they can also be eaten cold, possibly with a drizzle of oil or lemon on top. I don't recommend keeping them for more than two days, as the flavor diminishes and the potatoes become mushy.

Oven-baked potatoes with oregano and lemon

Tags

Categories