LEMON-OREGANO ROASTED BABY POTATOES
Baby potatoes tossed in a lemon and oregano mixture and roasted until crispy on the outside and fluffy in the middle. Dairy and gluten free!
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Servings: 4 servings
Calories: 255kcal
Ingredients
- 1 pound baby red or Yukon gold potatoes, peeled
- 1 teaspoon packed lemon zest, from 1 lemon
- 3 tablespoons freshly squeezed lemon juice, from 1 lemon
- 3 tablespoons extra virgin olive oil
- 3 tablespoons water
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Heat oven to 425°F. Place all ingredients in a shallow 2-quart baking dish just large enough to hold potatoes in a single layer. Toss all ingredients together to coat potatoes, then arrange them in a single layer.
- Bake until potatoes are well browned and crispy on all sides, about an hour to an hour and a half. Turn potatoes every 20 minutes or so. Test the potatoes with a knife to make sure they're cooked all the way through. It should go through easily.
Notes
- Don't skimp on the salt. A teaspoon sounds like a lot, but the water dilutes it across the dish and the potatoes need it to taste like anything. If you're using fine salt instead of kosher, cut it to ¾ teaspoon.
- Fresh oregano: Sub 2 tablespoons fresh chopped oregano for the 2 teaspoons dried. Add half at the start, half in the last 10 minutes so the fresh flavor stays bright.
- What to serve with them: These are dairy-free and gluten-free, which makes them a quiet workhorse for a lot of dinners. Some favorites: Anything Greek: lamb chops, chicken souvlaki, a big Greek salad, Roast chicken, or salmon.
- Why is there water in the recipe? That's the Greek braise-roast technique. The water reduces with the lemon and oil to form a concentrated dressing that the potatoes drink up while cooking. Don't skip it.