Greek Style Potatoes with Oregano and Lemon

Share

It seems like I easily find "main course" recipes I want to try but don't branch out enough with side dishes - especially potatoes. I came across these potatoes on the blog, Better Than Takeout, and they were, in fact, better than takeout.

These were very easy to make, inexpensive, and had great flavor. Just be sure and throw them in with plenty of time since they take awhile! I served them alongside chicken saltimbocca (which you can see in the pic). I'll post that recipe this week as well.

Greek Style Potatoes with Oregano and Lemon
1 lb round potatoes (Yukon gold, Russet etc.)
6 cloves garlic, minced
4-6 tbsp olive oil
1 tbsp dried oregano (or more...)
Juice of one large lemon 
1 cup water (more as needed)
Kosher salt and pepper to taste

Preheat oven to 375 F. Peel potatoes and cut into quarters. Put remaining ingredients in a bowl and whisk. Toss the potatoes in the liquid mixture. Spread on baking sheet and bake until tender, about 90 minutes stirring often. Add water as needed - there should always be moisture in the pan