greek lemon roasted potatoes by martha stewart

By Leigh

Ingredients

• Ingredients
• 4 * 4 lbs russet baking potatoes, peeled and quartered (~8 medium potatoes, YOU MUST USE BAKING POTATOES!)
• 1 * 1 cup water
• 1/2 * 1/2 cup olive oil
• 1/2 * 1/2 cup freshly squeezed lemon juice (about 3 lemons)
• 1 * 1 tablespoon dried oregano, preferably broken-leaf greek,plus more for garnish
• 1 * 1 tablespoon kosher salt
• * fresh ground black pepper

Details

Adapted from recipezaar.com

Preparation

Step 1

Directions

1.
1
Heat oven to 500 degrees.
2.
2
Place potatoes in a 10 X 15 inch baking dish.
3.
3
Add water, olive oil, lemon juice, dried oregano, salt and pepper.
4.
4
Toss potatoes until well coated.
5.
5
Bake uncovered about 50 minutes, until fork-tender and brown on the edges.
6.
6
Turn potatoes halfway through for even browning; add more water if all the liquid has been absorbed.
7.
7
If desired, garnish with oregano.
8.
8
Serve.