Submitted by: Mya Zeronis
Servings: 6
Ingredients: 6 large russet potatoes, scrub-cleaned; cut into 1/8 wedges
Salt to taste
Pepper to taste
Pepper to taste
3 tablespoons garlic, minced
3 tablespoons dried Greek oregano
1 tablespoon dried thyme
1/4 cup extra virgin olive oil
1/4 cup lemon juice, freshly squeezed
Instructions: Preheat oven to 350 degrees F.
In a large mixing bowl, combine potato wedges, salt, pepper, garlic and dry herbs. Let sit for at least 5 minutes.
Transfer seasoned potatoes onto a baking tray. Drizzle with oil; mix to coat evenly. Bake for 30 minutes or until cooked through and golden brown on the outside.
Add lemon juice. Serve warm.
Hey this looks great for someone who isn’t living a Paleo lifestyle.
I thought russet potatoes were not Paleo food?
Jen, they can have a place depending on your goals, health status and activity levels. They are best in the post workout period – especially for HEALTHY, hard-charging athletes!
So by post workout do you mean the within the hour post workout or later in the day? Sorry, a but nit picky I know but people do get pretty specific about this stuff 🙂 Plus isn’t there an issue with nasty compounds that live in potato skin so should they be peeled???
I have been looking for this recipe for 10 years! We have a great Greek restaurant here (Hellas Café in Indianapolis) and their potato side dish is a weakness of mine. Thank you for this; we are in Paleo-maintenance and I will be making these soon, probably with roasted turkey breast!