Adapted from "Cook This" by Amy Rosen.
8 Yukon Gold potatoes, peeled and quartered
1/2 cup extra virgin olive oil
The juice of 3 lemons (1/2 cup to 2/3 cup)
1 teaspoon lemon zest
3 teaspoons dried oregano
1½ teaspoons sea salt
freshly ground black pepper to taste
1 cup water
Preheat the oven to 450 degrees F.
In a large ovenproof dish, combine all the ingredient, except the water.
Once everything is well-combined, pour the water over the potatoes.
Bake, uncovered, for 50 minutes to an hour. Turn the potatoes every once and awhile.
The potatoes are done when they’re golden and crispy on the outside but soft on the inside (you should be able to pierce them easily with a fork).
Note: This recipe serves 8, however, it can easily be halved to serve 4. Don’t use small potatoes as they may fall apart.
- Recipe courtesy of Ivonne Mellozzi