Roasted Potatoes with Oregano and Lemon
Roasting fingerling potatoes with fresh oregano creates an easy and flavorful side dish. A squeeze of lemon juice before serving lends Mediterranean brightness.
- Servings: 6
Source: Everyday Food, January/February 2011
- 2 pounds fingerling potatoes or other small potatoes
- 4 sprigs oregano
- 1 tablespoon extra-virgin olive oil
- Coarse salt and ground pepper
- 1 tablespoon fresh lemon juice
Preheat oven to 450 degrees. On a rimmed baking sheet, toss potatoes and oregano with olive oil; season with salt and pepper. Arrange in a single layer and roast until potatoes are tender when pierced with a knife, about 30 minutes, tossing halfway through. Transfer to a serving bowl and toss with lemon juice.