Ingredients
2½lbsyukon gold potatoes,cut into 1-inch pieces
⅓cupolive oil
1½tspdried oregano,or other herbs like dill or basil
salt and freshly ground black pepper
¼cupfresh lemon juice
1tbspgarlic,minced
3tbspfresh parsley,minced
Preparation
Preheat oven to 400 degrees F. Spray a rimmed, light colored, 18×13-inch baking sheet with non-stick cooking spray.
Place potatoes in the center of the baking sheet, drizzle with olive oil, sprinkle with oregano, salt, and pepper then toss to evenly coat.
Spread potatoes into an even layer across the baking sheet.
Roast in the preheated oven until nearly tender and just beginning to brown lightly, tossing once halfway through for about 30 to 35 minutes total.
Remove from oven, scoot potatoes to center, drizzle with lemon juice, sprinkle with garlic, and toss to coat. Spread back out into an even layer.
Roast for 10 minutes longer or until fully tender and golden brown in places.
Sprinkle with parsley and serve warm.
