This Mediterranean-inspired recipe brings together the zesty brightness of lemon, the aromatic allure of garlic, and the earthy notes of oregano, creating a side dish that complements a wide variety of meals.
Ingredients
Scale:
2 pounds baby Yukon gold or red potatoes, washed and halved
1/4 cup extra virgin olive oil
6 cloves fresh garlic, minced or thinly sliced
Juice and zest of 2 large lemons
2 teaspoons dried oregano (or more if using fresh)
1 teaspoon sea salt, to taste
1/2 teaspoon freshly ground black pepper
Fresh parsley, chopped for garnish (optional)
Instructions
Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the halved potatoes with olive oil, minced garlic, lemon juice, and lemon zest. Add the dried oregano, salt, and pepper. Mix until the potatoes are evenly coated.
Spread the seasoned potatoes in a single layer on a large baking sheet, cut sides facing down.
Place the baking sheet in the preheated oven and roast for 25-30 minutes, turning the potatoes after 15 minutes.
Check the potatoes after 30 minutes. They should be golden brown and fork-tender. If needed, continue roasting for an additional 5-10 minutes.
Remove the potatoes from the oven, garnish with freshly chopped parsley if desired, and serve hot.
