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.
Slideshow: More Delicious Potato Recipes
2 pounds small Yukon Gold potatoes, cut into wedges
1 lemon, thinly sliced
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano, crumbled
Freshly ground black pepper
How to Make It
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.
Roast, flipping the potatoes halfway through, until the potatoes are browned and tender, about 45 minutes. Transfer to a serving bowl and serve immediately.
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