"My husband, Tom, made these tender potatoes when we were first married," says Kate Hilts of Grand Rapids, Michigan. "They've remained a family favorite to this day."
- 3 large red potatoes, cut into 1/2-inch cubes
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- Place potatoes in a saucepan and cover with water. bring to a boil over medium heat. Reduce heat. Simmer, uncovered, for 5-8 minutes or until potatoes are crisp-tender; drain. Add the oil, lemon juice, oregano and salt. Transfer to a greased 11-in. x 7-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until potatoes are tender and lightly browned. Yield: 4 servings.
Originally published as Lemon Oregano Potatoes in Quick Cooking January/February 2003, p10
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