Delicious Greek Baked Potatoes are a vegan, gluten-free, eggs-free, nuts-free, soy-free and lactose free lunch dish perfect for those following a restrictive diet.
Special diets: Vegetarian | vegan | gluten-free | eggs-free | nuts-free | soy-free | lactose-free |
️Allergens:
⏱ 73 mins – easy
🍽 5 servings – 273 kcal per serving
|
Serving
167g |
Fat
16g |
Sat. fat
2g |
Sodium
123mg |
|
Carbs
30g |
Fibers
4g |
Sugars
1g |
Proteins
2g |
INGREDIENTS
- ¼ tsp salt
- 5 potatoes
- 1 lemon
- 1 head garlic
- 1 tbsp dried oregano
- 6 tbsp olive oil
TOOLS
- 1 knife
- 1 peeler
- 1 squeezer
- 1 wooden spoon
- 1 corningware dish
- 1 oven
- 1 corningware lid
STEPS
Peel and mince the garlic.
Peel the potatoes using a peeler.
Cut the peeled potatoes into 1-inch pieces. Cut the lemon in half.
Squeeze the lemon halves using a squeezer to get lemon juice.
Put the potato pieces in a corningware dish. Add the minced garlic, lemon juice, olive oil, dried oregano, and salt to the corningware dish. Stir with a wooden spoon for 1 minute, then cover with the lid.
Preheat the oven to 375°F for 16 minutes.
Put the corningware dish in the hot oven and bake for 20 minutes.
Turn off the heat and remove the corningware dish from the oven. Then remove the lid.
It’s ready to be served !
