Lemon Oregano Potatoes

Step 1

Place potatoes in a saucepan and cover with water. Bring to a boil over medium heat. Reduce heat. Simmer, uncovered, for 5-8 minutes or until potatoes are crisp-tender; drain. Add the oil, lemon juice, oregano and salt, and toss well to coat. Mixture should form a slight paste on the outside of the potatoes. Transfer to a greased rimmed baking sheet. Bake, uncovered, at 450° for 20-25 minutes or until potatoes just start to release from the baking sheet. Turn and continue roasting until tender and deep golden brown, 15-20 minutes longer.

©tasteofhome

• 3 large red or russet potatoes, peeled and cut into 1-inch cubes

• 1/4 cup olive oil

• 3 tablespoons lemon juice

• 1 teaspoon dried oregano

• 1/2 teaspoon salt