You'll Need:

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

Procedure:

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.

Category: Greek