Greek Potatoes with Lemon and Oregano

Greek Potatoes with Lemon and Oregano

Nothin’ like a little comfort food when you’re facing the possibility of lake-effect snow. Oh!

Greek Potatoes with Lemon and Oregano

  • 5-6 reguh-luh old potatoes
  • 1/4 c. olive oil
  • 1/4 c. fresh lemon juice
  • 1 T oregano
  • salt & pepper to taste

Preheat the oven to 400°. Peel the potatoes and cut into 1.5-2″ chunks. Coat in olive oil and place in a 8×10″ baking pan. Add the lemon juice, oregano, salt & pepper. Bake for 20 minutes, stir, then bake another 10-20 minutes until a fork inserts easily into the potatoes and the edges are nice and crispy brown.