Greek Lemon Roasted Potatoes
Ingredients
|
4 |
Large baking potatoes, peeled & quartered |
4 |
|
1 Cup |
Water |
250mL |
|
½ Cup |
Olive oil |
125mL |
|
½ Cup |
Fresh lemon juice (about 3 lemons) |
125mL |
|
1 Tbs |
Leaf oregano, dried |
15mL |
|
1 ½ Tbs |
Course salt |
20ml |
|
|
Ground black pepper to taste |
|
Cooking Difficulty
Heat oven to 475°F. Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer. Add 1 cup water, olive oil, lemon juice, dried oregano, salt, and pepper. Toss potatoes until well coated.
Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed, before they have fully browned. If desired, garnish with oregano; serve.
