Greek Lemon Roasted Potatoes

Greek Lemon Roasted Potatoes

Serves 8

Oregano is Greek for "joy of the mountain." Greek oregano has a more mild flavor than the Mexican variety usually found in the spice aisle of your supermarket. Look for Greek oregano at Italian or Greek markets.

4 russet baking potatoes(8 medium), peeled and quartered 1/2 cup olive oil 1/2 cup freshly squeezed lemon juice(3 lemons) 1 tablespoon dried oregano, preferably Greek oregano, plus more for garnish 1 tablespoon salt 1/4 teaspoon freshly ground black pepper 1. Heat oven to 500°. Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer. Add 1 cup water, olive oil, lemon juice, dried oregano, salt, and pepper. Toss potatoes until well coated. 2. Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed, before they have fully browned. If desired, garnish with oregano; serve. From Martha Stewart