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Ingredients:
- 2 1/2 lbs Yukon gold potatoes, cut into 1-inch pieces
- 1/3 cup olive oil
- 1 1/2 tsp dried oregano (other herbs like dill or basil would be good too)
- Salt and freshly ground black pepper
- 1/4 cup fresh lemon juice
- 1 Tbsp minced garlic
- 3 Tbsp minced fresh parsley
Instructions:
Preheat oven to 400 degrees. Spray a rimmed, light-colored, 18 13-inch baking sheet with non-stick cooking spray.
Place potatoes in the center of the baking sheet, drizzle with olive oil, sprinkle with oregano, salt, and pepper then toss to evenly coat.
Spread potatoes into an even layer across the baking sheet.
Roast in the preheated oven until nearly tender and just beginning to brown lightly, tossing once halfway through about 30 - 35 minutes total.
Remove from oven, scoot potatoes to center, drizzle with lemon juice, sprinkle with garlic, and toss to coat. Spread back out into an even layer.
Roast 10 minutes longer or until fully tender and golden brown in places.
Sprinkle with parsley and serve warm.
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