Lemony Greek Potatoes With Oregano and Garlic

Name: Lemony Greek Potatoes With Oregano and Garlic
Ingredients: 1 1/2 to 2 pounds Yukon gold potatoes (trimmed and cut into chunks); 1/4 cup freshly squeezed lemon juice (from about 2 lemons); 3 large cloves garlic (peeled, trimmed, and finely chopped); 1/3 cup extra virgin olive oil; 1/4 cup water; 1 tablespoon dried oregano; 1/4 teaspoon sea or kosher salt; Freshly ground black pepper to taste

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Lemony Greek Potatoes With Oregano and Garlic

Ingredients

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1 1/2 to 2 pounds Yukon gold potatoes (trimmed and cut into chunks)1/4 cup freshly squeezed lemon juice (from about 2 lemons)3 large cloves garlic (peeled, trimmed, and finely chopped)1/3 cup extra virgin olive oil1/4 cup water1 tablespoon dried oregano1/4 teaspoon sea or kosher saltFreshly ground black pepper to taste

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Instructions

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Gather the ingredients. The Spruce Preheat the oven to 400 F. Place the potatoes in a single layer in a 9- x 13- x 2-inch baking dish. The Spruce In a small bowl, whisk together the lemon juice, garlic, olive oil, water, and oregano. Season to taste with salt and pepper. The Spruce Pour the mixture over the potatoes and toss to coat. The Spruce Cover the pan with foil and bake in the preheated oven for 25 minutes. The Spruce Pull the pan from the oven. Raise the heat to 425 F. Carefully remove the foil (be careful, as the steam can burn). Turn the potatoes with a spoon. The Spruce Return the pan to the oven and roast for 20 to 25 minutes more, turning occasionally, or until the potatoes are tender on the inside, and crisp and browned on the outside. The Spruce Transfer to a serving dish and enjoy!

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