Ingredients
16 small Yukon Gold potatoes (about 7 1/2 pounds)
Juice of 2 lemons
1 tablespoon dried Greek oregano
1 teaspoon salt
1/8 teaspoon freshly ground pepper
2 1/2 tablespoons olive oil
Preparation
Heat oven to 425 degrees. Peel potatoes into egg shapes with a paring knife; place them in water as you work. Drain; dry potatoes. Toss with lemon juice, oregano, salt, and pepper.
Pour oil into a shallow baking pan; place pan in oven until oil is hot, 3 to 5 minutes.
Add potatoes to pan; roast 10 minutes, then turn potatoes. Continue roasting until potatoes are brown, crisp, and tender, turning twice, about 30 minutes.
