Roasted baby potatoes with oregano and lemon
Uncooked new potato(es)
1½ pound(s), halved or quartered if large
4 tsp(s), extra-virgin, divided
Fresh lemon juice
¾ tsp(s), or kosher salt (or to taste)
¼ pinch, freshly ground
1 tsp(s), or to taste
1 medium, cut into 6 wedges
1 tbsp(s), for garnish
- Preheat oven to 190°C (375°F). In a 33 X 22.5cm (13- X 9-inch) baking pan, toss potatoes with 15ml (1 Tbsp) oil until coated. Sprinkle with lemon juice, oregano, salt, garlic and pepper; toss to coat.
- Roast 30 minutes; remove from oven and stir. Roast until light golden in spots and tender, about 15 minutes more.
- Transfer potatoes to a serving bowl and toss with lemon zest and remaining 5ml (1 tsp) oil; serve with lemon wedges and garnished with mint, if desired. Yields about 175ml (3/4 cup) per serving.