Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Oven-Roasted Potatoes By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 6, 2019 Print Share Share Tweet Pin Email Servings: 8 Heating the oil before adding the potatoes makes them crisp on the outside, soft on the inside. Ingredients 16 small Yukon Gold potatoes (about 7 ½ pounds) Juice of 2 lemons 1 tablespoon dried Greek oregano 1 teaspoon salt ⅛ teaspoon freshly ground pepper 2 ½ tablespoons olive oil Directions Heat oven to 425 degrees. Peel potatoes into egg shapes with a paring knife; place them in water as you work. Drain; dry potatoes. Toss with lemon juice, oregano, salt, and pepper. Pour oil into a shallow baking pan; place pan in oven until oil is hot, 3 to 5 minutes. Add potatoes to pan; roast 10 minutes, then turn potatoes. Continue roasting until potatoes are brown, crisp, and tender, turning twice, about 30 minutes. Print