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Friday, September 13, 2013

Potato Rounds with Fresh Lemon

This is a recipe from the Clean Eating magazine.  It makes for a great dinner side dish and is a fun way to spice up a typical baked potato.
 
 
 
 
 
 
Ingredients:
  • 1 lb fingerling potatoes, washed and sliced into 1/8 in. thick rounds
  • 1 tbsp extra-virgin olive oil, divided
  • 2 tsp dried oregano
  • 1/4 tsp coarsely ground black pepper
  • 1/4 tsp sea salt
  • 1 tbsp. grated lemon zest
 
 
Directions:
  1. Preheat over to 450 degrees F.  Line a large baking sheet with foil.  Place the potatoes on the baking sheet, drizzle evenly with 2 tsp oil and sprinkle with oregano and pepper.  Toss to coat, then arrange potatoes in a single layer. 
  2. Bake in the center of the oven for 20 to 22 minutes or until golden, stirring occasionally.
  3. Remove from oven. Sprinkle with remaining 1 tsp oil, salt and lemon zest and toss gently yet thoroughly. 
  4. Serve immediately or at room temperature.
 
 
 
 
 
Enjoy!
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