Greek Lemon PotatoesBev Muirhead
- 1/3 cup fresh lemon juice
- 1 tbsp. crumbled oregano
- 1 tbsp. chopped fresh parsley
- 4 cloves garlic fine chop
- 1/2 tsp. salt
- 1/2 tsp pepper
- 3/4 cup olive oil
- 3/4 cup Yukon Gold Potatoes
- (in chunks)
Grease a large baking sheet. Whisk first 6 ingredients. Gradually whisk in olive oil. Reserve 1/4 cup to toss with cooked potatoes. Add remaining with raw potatoes.
Place in single layer in prepared pan.
Bake uncovered @ 425 degrees F.(Stir twice) for 1 1/4 hour.
Transfer to serving dish and toss with 1/4 cup vinaigrette.