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
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
- Preheat oven to 400 degrees. Line a large, rimmed cookie sheet with aluminum foil and spray with olive oil cooking spray.
- 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.)
- In a large bowl, toss together the potatoes, olive oil, lemon juice, oregano, salt and pepper.
- Place potatoes skin side down on prepared cookie sheet.
- Bake for 35 to 40 minutes, or until golden-brown.