16 small Yukon Gold potatoes (or small red potatoes
juice of 2 lemons
1 tablespoon dried Greek oregano (or regular oregano)
1 teaspoon salt
1/8 teaspoon freshly ground pepper
3 tablespoons olive oil
Heat oven to 425. Peel potatoes into egg shapes, placing them in
water as you work. Drain & dry potatoes. Toss with lemon juice,
oregano, salt & pepper.
Pour oil into a shallow baking pan, place pan in oven until oil is
hot, about 3-5 minutes. Add potatoes to pan, roast 10 minutes,
then turn potatoes. Continue roasting until potatoes are browned,
crisp, and tender, turning twice, about 30 minutes.