Roasted Baby Potatoes with Oregano and Lemon

By Golfwidow7

Weight Watchers 3 points plus

Ingredients

• 1 1/2 pound(s) uncooked new potato(es), halved or quartered if large
• 4 tsp olive oil, extra-virgin, divided
• 1 1/2 Tbsp fresh lemon juice
• 2 tsp dried oregano
• 3/4 tsp sea salt, or kosher salt (or to taste)
• 1 tsp minced garlic
• 1/4 tsp black pepper, freshly ground
• 1 tsp lemon zest, or to taste
• 1 medium (medium) lemon(s), cut into 6 wedges
• 1 Tbsp mint leaves, for garnish

Details

Servings 6
Preparation time 10mins
Cooking time 45mins
Adapted from keyingredient.com

Preparation

Step 1

Preheat oven to 375°F. In a 13- X 9-inch baking pan, toss potatoes with 1 tablespoon oil until coated. Sprinkle with lemon juice, oregano, salt, garlic and pepper; toss to coat.

Roast 30 minutes; remove from oven and stir. Roast until light golden in spots and tender, about 15 minutes more.

Transfer potatoes to a serving bowl and toss with lemon zest and remaining 1 teaspoon oil; serve with lemon wedges and garnished with mint, if desired. Yields about 3/4 cup per serving.