Greek Lemon Roasted Potatoes

Ingredients

• 4 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. 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.

Submitted 6/13/05.
Source: My collection
Submitted By: B. Manoulian
bmanoulian@ucsd.edu
Greek Lemon Roasted Potatoes