Yields
4 servings
These soft, lemony potatoes are absolutely delectable. I prefer the flavour of dried Greek oregano but other varieties can be used.
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ingredients
2
tsp lemon juice
1
Tbsp olive oil
2
Tbsp water
1
tsp dried Greek oregano
4
small russet potato, peeled, cut in half
coarse salt and freshly cracked black pepper
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directions
Step 1
Preheat oven to 325 degrees F.
Step 2
Whisk lemon juice, olive oil, water, and oregano in a small bowl to blend.
Step 3
Toss potatoes with vinaigrette in a small roasting pan.
Step 4
Season potatoes with salt and pepper.
Step 5
Cover pan with foil and roast potatoes until tender and golden brown, turning occasionally, about 45 minutes.
Step 6
Using metal spatula, loosen potatoes from baking sheet to prevent sticking.
Step 7
Serve.