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These potatoes take on a Greek flavor with the addition of oregano and lemon juice. So simple to prepare yet they go with a variety of entrees.
2 pounds waxy potatoes, peeled and cut into evenly sized chunks
2 tablespoons dried oregano
olive oil for drizzling
2 lemons, juiced
salt, to taste
Preheat the oven to 400°F.
Place potatoes in a single layer in a shallow roasting pan or casserole dish. Sprinkle with oregano, then drizzle with olive oil and the lemon juice. Sprinkle with salt, then pour enough water into the pan to almost cover the potatoes.
Bake uncovered for 30 to 40 minutes until all the water has almost completely evaporated and the potatoes are tender and light golden brown on top.