These soft, lemony potatoes are absolutely delectable. I love this dish and these can be served as a side dish with any meat. I prefer the flavour of dried Greek oregano but other varieties can be used. This is a Christine Cushing recipe. What an easy recipe! Enjoy!

Ingredients

4 serv.

fresh lemon juice↗2 teaspoons
olive oil↗1 tablespoon
water↗2 tablespoons
dried greek oregano↗1 teaspoon
small russet potatoes↗4
peeled, cut in half
coarse salt and freshly cracked black pepper

Step-by-step instructions

1
Preheat oven to 325 degrees F.
2
Whisk lemon juice, olive oil, water, and oregano in a small bowl to blend.
3
Toss potatoes with vinaigrette in a small roasting pan.
4
Season potatoes with salt and pepper.
5
Cover pan with foil and roast potatoes until tender and golden brown, turning occasionally, about 45 minutes.
6
Using metal spatula, loosen potatoes from baking sheet to prevent sticking.
7
Serve.

Source: food.com

Original recipe ↗

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