lemony greek potatoes with oregano and garlic

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Lemony Greek Potatoes With Oregano and Garlic

Passover is also known as Chag Ha'Aviv, or "the Holiday of Spring," so why not pay homage to the new season by roasting potatoes with fresh herbs? If you can't find fingerlings, small new potatoes will work beautifully, too. And on a grain-free menu (matzo-excepted, of course), they make a satisfying, gluten-free side dish, and welcome vegetarian addition to the meal.

INGREDIENTS

1 1/2 to 2 pounds Yukon Gold potatoes, cut into bite-sized chunks
1/4 cup freshly squeezed lemon juice, from about 2 lemons
3 large cloves garlic, minced
1/3 cup extra-virgin olive oil
1/4 cup water
1 tablespoon dried oregano
Kosher salt, to taste
Freshly ground black pepper, to taste

INSTRUCTIONS

Gather the ingredients.
Preheat the oven to 400 F.
Place the potatoes in a single layer in a 9 x 13 x 2-inch baking dish.
In a small bowl, whisk together the lemon juice, garlic, olive oil, water, and oregano. Season to taste with salt and pepper.
Pour the mixture over the potatoes and toss to coat.
Cover the pan with foil and bake in the preheated oven for 25 minutes.
Pull the pan from the oven. Raise the heat to 425 F. Carefully remove the foil (be careful, as the steam can burn). Turn the potatoes with a spoon.
Return the pan to the oven and roast for 20 to 25 minutes more, turning occasionally, or until the potatoes are tender on the inside, and crisp and browned on the outside.
Transfer to a serving dish and enjoy!