Greek Roasted Potatoes
- 16 small Yukon Gold potatoes (or small red potatoes
- juice of 2 lemons
- 1 tablespoon dried Greek oregano (or regular oregano)
- 1 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 3 tablespoons olive oil
Heat oven to 425. Peel potatoes into egg shapes, placing them in water as you work. Drain & dry potatoes. Toss with lemon juice, oregano, salt & pepper. Pour oil into a shallow baking pan, place pan in oven until oil is hot, about 3-5 minutes. Add potatoes to pan, roast 10 minutes, then turn potatoes. Continue roasting until potatoes are browned, crisp, and tender, turning twice, about 30 minutes.