Roasted baby potatoes with oregano and lemon
Uncooked new potato(es)
1½ pound(s), halved or quartered if large
4 tsp, extra-virgin, divided
Fresh lemon juice
¾ tsp, or kosher salt (or to taste)
¼ tsp, freshly ground
1 tsp, or to taste
1 medium, cut into 6 wedges
1 Tbsp, for garnish
- Preheat oven to 375°F. In a 13- X 9-inch baking pan, toss potatoes with 1 tablespoon oil until coated. Sprinkle with lemon juice, oregano, garlic, salt 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 1 teaspoon oil; serve with lemon wedges and garnished with mint, if desired. Yields about 3/4 cup per serving.