Ingredients
Method
- Preheat oven to 400°F (200°C). Lightly spray a rimmed, light-colored 18x13-inch baking sheet with non-stick cooking spray.
- Place cut Yukon Gold potatoes in the center of the baking sheet. Drizzle with olive oil, then sprinkle evenly with dried oregano, salt, and freshly ground black pepper. Gently toss the potatoes to coat evenly with oil and seasoning.
- Spread the coated potatoes into an even single layer on the baking sheet for even roasting and browning.
- Roast the potatoes in the preheated oven for 30 to 35 minutes, stirring or tossing once halfway through, until nearly tender and lightly browned.
- Remove the baking sheet from the oven. Move the potatoes to the center, drizzle with fresh lemon juice, and sprinkle with minced garlic. Gently toss to coat all pieces evenly.
- Spread the potatoes back into an even layer on the baking sheet. Return to the oven and roast for an additional 10 minutes, or until fully tender and golden brown in spots.
- Remove the roasted potatoes from the oven. Sprinkle with fresh minced parsley for color and flavor, and serve warm as a delicious side dish.
Nutrition
Notes
Potato Swap: I've had great success with red potatoes or even small new potatoes when Yukon Golds weren't available, just make sure to cut them similarly for even cooking.
Lemon Z