Greek Lemon Roasted Potatoes

By Jackie618

Recipe from Martha Stewart

Oregano is Greek for "joy of the mountain" Greek oregano has a milder flavor than the Mexican variety usually found in the spice aisle of your supermarket. Look for Greek oregano at Italian or Greek markets.

Ingredients

• 4 large russet baking potatoes, (8 medium), peeled and quartered
• 1/2 cup olive oil
• 1/2 cup freshly squeezed lemon juice, (3 lemons)
• 1 tablespoon dried oregano, preferably Greek oregano, plus more for garnish
• 1 tablespoon salt
• 1/4 teaspoon freshly ground black pepper

Details

Servings 8
Adapted from marthastewart.com

Preparation

Step 1

1. Heat oven to 500 degrees. Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer. Add 1 cup water, olive oil, lemon juice, dried oregano, salt, and pepper. Toss potatoes until well coated.
2. Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed, before they have fully browned. If desired, garnish with oregano; serve.