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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 8 |
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If you're a lemon lover then this is a recipe for you. Out of the Martha Steward Original classics cookbook. Ingredients:
4 lbs idaho potatoes, peeled and quartered |
1/2 cup extra virgin olive oil |
1/2 cup fresh lemon juice (about 4 lemons) |
1 tablespoon dried oregano, plus more for garnish |
1 cup water |
1 tablespoon kosher salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Preheat the oven to 500°F Place the potatoes in a 10x15-inch baking dish. Add 1 cup water and the olive oil, lemon juice, oregano, salt, and pepper. Toss the potatoes until well coated.
2. Bake, uncovered, until tender when pierced with a tip of a knife and brown on the edges, about 40 minutes. Turn the potatoes halfway through for even browning; add more water if all the liquid has been absorbed. Garnish with oregano. Serve hot.
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