Ingredients Jump to Instructions ↓

  1. 2 pounds russet potatoes, peeled and cut into 3/4-inch chunks

  2. 1 tablespoon extra-virgin olive oil

  3. 1 teaspoon freshly grated lemon zest

  4. 1 teaspoon dried oregano

  5. 1/2 teaspoon salt

  6. 1/4 teaspoon freshly ground pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 450ºF and place a rack in the upper third of the oven. Toss potatoes in a large roasting pan with oil, lemon zest, oregano, salt and pepper. Roast potatoes, turning occasionally with a metal spatula, until golden brown and tender, 30 to 35 minutes.


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