Greek Roasted Potatoes
Ingredients
16 small Yukon Gold potatoes (or small red potatoes
juice of 2 lemons
1 tablespoon dried Greek oregano (or regular oregano)
1 teaspoon salt
1/8 teaspoon freshly ground pepper
3 tablespoons olive oil
juice of 2 lemons
1 tablespoon dried Greek oregano (or regular oregano)
1 teaspoon salt
1/8 teaspoon freshly ground pepper
3 tablespoons olive oil
Methods/steps
Heat oven to 425
Peel potatoes into egg shapes, placing them in
water as you work
Drain & dry potatoes
Toss with lemon juice,
oregano, salt & pepper
Pour oil into a shallow baking pan, place pan in oven until oil is
hot, about 3-5 minutes
Add potatoes to pan, roast 10 minutes,
then turn potatoes
Continue roasting until potatoes are browned,
crisp, and tender, turning twice, about 30 minutes
Peel potatoes into egg shapes, placing them in
water as you work
Drain & dry potatoes
Toss with lemon juice,
oregano, salt & pepper
Pour oil into a shallow baking pan, place pan in oven until oil is
hot, about 3-5 minutes
Add potatoes to pan, roast 10 minutes,
then turn potatoes
Continue roasting until potatoes are browned,
crisp, and tender, turning twice, about 30 minutes
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