Recipes Psites Patates (Lemony Roasted Potatoes with Oregano) 5.0 (1) 1 Review It's hard to resist that Greek 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. By Kate Winslow Kate Winslow Kate Winslow is a freelance recipe developer and food editor based in New Jersey. She is a former editor at Gourmet magazine. Kate has co-authored two cookbooks, Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie (2012) and Onions Etcetera: The Essential Allium Cookbook (2017).Experience: Kate worked at a weekly newspaper in Santa Fe where she met her husband and collaborator Guy, a food photographer. She got a job at Gourmet magazine in the book department, where she worked as a food editor until 2009. Longing for a change, Kate and her husband moved to Italy with their young son. They landed in Sicily, at the renowned Case Vecchie cooking school. Kate began assisting owner Fabrizia Lanza in her classes, eventually developing, testing, and editing recipes for Coming Home to Sicily while Guy did the photography. The couple followed up that project by working with chef Josh Thomsen of the farm-supported New Jersey restaurant Agricole on his cookbook, published in 2015. They published Onions Etcetera in 2017, a book focused on globally inspired, creative allium-centric recipes that are accessible to the home cook. In addition to developing recipes for cookbooks and outlets like nigella.com and Grow, Kate is a food editor and stylist for the natural organic meat brand Applegate.Education: Kate Winslow graduated from the University of Virginia with a Bachelor of Arts in women's history. Food & Wine's Editorial Guidelines Updated on May 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Guy Ambrosino Active Time: 10 mins Total Time: 55 mins Yield: 4 Ingredients 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 Directions 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. Rate it Print