Oregano Greek Lemon Potatoes
A delightful side dish that combines lemon juice and oregano, perfect for any meal.
Ingredients
Main Ingredients
- 2 pounds baby potatoes
- ¼ cup olive oil
- Juice of 2 lemons Juice of 2 lemons
- 2 tablespoons dried oregano
- 4 cloves garlic, minced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine olive oil, lemon juice, oregano, minced garlic, salt, and pepper.
- Cut the baby potatoes in half and add them to the bowl, tossing until they are well coated.
Cooking
- Spread the potatoes on a baking sheet in a single layer.
- Roast in the oven for about 40-45 minutes, or until golden brown and crispy, turning halfway through.
- Remove from the oven and garnish with fresh parsley before serving.
Notes
For extra flavor, let the potatoes marinate in the olive oil and lemon mixture for 30 minutes before roasting. Use different types of herbs, like thyme or rosemary, for a unique twist. Be sure to cut the potatoes into similar sizes to ensure even cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days.