Roasted Potatoes with Lemon and Garlic
These potatoes are evocative of the flavors of Greece. Use as a side dish for lamb or other roasted meats.
- 3 cups quartered red bliss potatoes
- 3 garlic cloves, minced
- 3 tablespoons extra-virgin olive oil
- Juice of 1 lemon
- ½ teaspoon dried oregano
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
Preheat oven to 425°F.
Toss together the potatoes, garlic, oil, lemon juice, oregano, and salt and pepper.
Spread out the potatoes in an even layer on a baking sheet or in a pan. Roast until well browned and tender, about 20 minutes.
Toss with the parsley, and serve.