Lemony Roasted Potatoes with Oregano (Psites Patates)

It's hard to resist that Greek diner specialty of potatoes bathed in a lemony oil. In this version, slices of lemon are roasted along with the potatoes, gently perfuming the dish making it fresher and very satisfying.

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  • Servings: 4

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  • 2 pounds small Yukon Gold potatoes, cut into wedges
  • 1 lemon, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano, crumbled
  • Salt
  • Freshly ground black pepper

How to make this recipe

  1. Preheat the oven to 425°. Put all the ingredients in a large bowl and toss to combine, making sure the potatoes are well coated with oil. Spread the potatoes and lemons in 1 layer on a large baking sheet.

  2. Roast, flipping the potatoes halfway through, until the potatoes are browned and tender, about 45 minutes. Transfer to a serving bowl and serve immediately.

Contributed By Photo © Guy Ambrosino Published May 2014

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