"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."
VERIFIED BY Taste of Home Test Kitchen
- 3 large red or russet potatoes, peeled and cut into 1-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 and toss well to coat. Mixture should form a slight paste on the outside of the potatoes. Transfer to a greased rimmed baking sheet. Bake, uncovered, at 450° for 20-25 minutes or until potatoes just start to release from the baking sheet. Turn and continue roasting until tender and deep golden brown, 15-20 minutes longer. Yield: 4 servings.
Originally published as Lemon Oregano Potatoes in Quick Cooking January/February 2003, p10