Lemon Roast Potatoes

By lynnieb93

These crispy golden brown potatoes add zest to a familiar menu.

Ingredients

• 8 8Yukon Gold potatoYukon Gold potatoes, scrubbed (about 4 lbs/2 kg)
• 1/2 cup lemon juice 1/2 1/2cup cup(125 mL) (125 mL) lemon juice
• 1/3 cup extra-virgin olive oil 1/3 1/3cup cup(75 mL) (75 mL) extra-virgin olive oil
• 3 cloves garlic , minced3 3cloves garlic, minced
• 2 tsp salt 2 2tsp tsp(10 mL) (10 mL) salt
• 2 tsp dried oregano 2 2tsp tsp(10 mL) (10 mL) dried oregano
• 1 tsp pepper 1 1tsp tsp(5 mL) (5 mL) pepper

Details

Servings 8
Preparation time 15mins
Cooking time 55mins

Preparation

Step 1

In large pot of boiling salted water, cover and cook potatoes until slightly tender, about 15 minutes. Drain and let cool. With paring knife, peel off skins if desired; cut into wedges.

In large bowl, whisk together lemon juice, oil, garlic, salt, oregano and pepper; add potatoes and toss gently to coat. (Make-ahead: Cover and refrigerate for up to 4 hours.)

Arrange potatoes on parchment paper-lined or greased rimmed baking sheet. Roast in 400°F (200°C) oven, turning once, until tender-crisp and most liquid is evaporated, about 40 minutes.