Greek Lemon Roasted Potatoes
From Martha Stewart Living
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
Serves 8
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
Directions
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.
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.
From Martha Stewart Living
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
Serves 8
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
Directions
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.
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.