Lemon-Oregano Roasted Potatoes
- 2 lb. fingerling or new potatoes, well scrubbed
- 3 T olive oil
- 1/4 t salt
- 1/8 t pepper
- grated zest of 1 lemon
- 2 T chopped fresh oregano
Preheat oven to 400 degrees.
Spray 2 baking sheets with cooking spray.
Slice potatoes in half or quarters lengthwise. Add potatoes to a large bowl and toss with s&p and oil till coated.
Place cut side down in single layer on the baking sheets. Cook 15 minutes. Rotate pans and cook until tender with edges crispy and golden, about 15 more minutes.
Transfer to a serving bowl. Add lemon zest and oregano and toss to distribute.