Roasted Potatoes with Oregano and Lemon

Name: Roasted Potatoes with Oregano and Lemon
Yield: 6 servings
Ingredients: 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

Recipe photo courtesy of Con Poulos

Roasting fingerling potatoes with fresh oregano creates an easy and flavorful side dish. A squeeze of lemon juice before serving lends Mediterranean brightness.

Source: Everyday Food, January/February 2011

Servings

Ingredients

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

Directions

1. 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.