Hey Butterflies!!! Before I post this beautiful recipe, I want to address that if you are counting carbs… #Potatoes are best at room temperature or cold! These beauties made my day and I would love to hear your thoughts on it! See video and join me on Instagram https://www.instagram.com/tanealnewartist/?hl=en
Hearty, bright and satisfying! A simple yet perfectly flavorful side dish that pairs so well with chicken, beef, salmon or shrimp.
Ingredients
- 2 1/2 lbs yukon gold potatoes, cut into 1-inch pieces
- 1/3 cup olive oil
- 1 1/2 tsp dried oregano (other herbs like dill or basil would be good too)
- Salt and freshly ground black pepper
- 1/4 cup fresh lemon juice
- 1 Tbsp minced garlic
- 3 Tbsp minced fresh parsley
Instructions
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Preheat oven to 400 degrees. Spray a rimmed, light colored, 18 by 13-inch baking sheet with non-stick cooking spray.
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Place potatoes in center of baking sheet, drizzle with olive oil, sprinkle with oregano, salt and pepper then toss to evenly coat.
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Spread potatoes into an even layer across baking sheet.
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Roast in preheated oven until nearly tender and just beggining to brown lightly, tossing once halfway through, about 30 – 35 minutes total.
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Remove from oven, scoot potatoes to center, drizzle with lemon juice, sprinkle with garlic, toss to coat. Spread back out into an even layer.
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Roast 10 minutes longer or until fully tender and golden brown in places.
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Sprinkle with parsley and serve warm.
What I Crave I Cook 
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