Potato Love

Valentine’s Day is coming up, so let’s talk about love. Love of potatoes, that is. That’s right, February is Potato Lover’s Month! I don’t need a special month to show my love of potatoes. I love potatoes every month. They continue to be one of the foods that always agrees with me.

I eat potatoes a couple of times a week, so I’m always on the lookout for new recipes.This recipe from Food.com for Greek-Style Oven Fries sounded right up my alley. The lemon juice adds a little tang and they are super-crispy. I made them low-FODMAP by simmering a whole clove of garlic in the olive oil before drizzling it over the potatoes. Otherwise I kept everything else the same. I hope you enjoy this different take on roasted potatoes!

Greek-Style Oven Fries
Low-FODMAP, Gluten-Free, Dairy-Free
adapted from Food.com

Ingredients

1 tablespoon extra virgin olive oil
1 clove garlic, smashed, kept whole (optional)
1 1/2 pounds russet potatoes, unpeeled, cut length-wise into 8 wedges
        (about 3 – 4 medium potatoes)
2 tablespoons lemon juice
1 teaspoon dried oregano
1/2 teaspoon kosher salt
1/2 teaspoon coarse ground black pepper

Directions

1. Preheat oven to 400 degrees. Line a large, rimmed cookie sheet with aluminum foil and spray with olive oil cooking spray.
2. In a small saucepan, heat garlic in olive oil over medium heat. Bring to a simmer and simmer about 1 minute. Remove and discard garlic. (This part is optional – if you can’t tolerate garlic-infused oil, then just use plain olive oil.)
3. In a large bowl, toss together the potatoes, olive oil, lemon juice, oregano, salt and pepper.
4. Place potatoes skin side down on prepared cookie sheet.
5. Bake for 35 to 40 minutes, or until golden-brown.