Roasted Potatoes with Garlic, Lemon and Oregano

Name: Roasted Potatoes with Garlic, Lemon and Oregano
Ingredients: 3 lbs Yukon gold or baking potatoes, peeled and cut into 1 1/2 inch pieces; ½ cup olive or canola oil; 4 garlic cloves, crushed or thinly sliced; 1 ½ tsp dried oregano, crumbled; 1 tsp salt; Freshly ground black pepper; ½ cup beef or chicken stock; ⅓ cup lemon juice; chopped fresh oregano (optional)

AuthorJulie

Yields1 Serving

3 lbs Yukon gold or baking potatoes, peeled and cut into 1 1/2 inch pieces

½ cup olive or canola oil

4 garlic cloves, crushed or thinly sliced

1 ½ tsp dried oregano, crumbled

1 tsp salt

Freshly ground black pepper

½ cup beef or chicken stock

⅓ cup lemon juice

chopped fresh oregano (optional)

Preheat oven to 400°F. Spread the potatoes in a single layer in a 9" x 13" baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.

Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are golden and cooked through.

If you like, sprinkle with fresh oregano.

Categorybeans, vegetables

Ingredients