Lemon-Oregano Roasted Potatoes

By zboni

Ingredients

• 4 large russet potatoes, cut lengthwise into sixths
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup olive oil
• 1/4 cup water
• 4 teaspoons dried oregano
• 4 teaspoons kosher salt
• 2 teaspoons lightly packed lemon zest
• 1/4 teaspoon freshly ground black pepper

Details

Servings 4

Preparation

Step 1

1. Heat the oven to 450°F and arrange a rack in the middle. Place potatoes in a single layer on a baking sheet. Add all remaining ingredients and toss to coat potatoes.


2. Bake until potatoes are well browned and crispy on all sides, turning halfway through, about 1 hour and 15 minutes.