Big Fat Greek Taters

Christy Jordan kitchen

These potatoes get their name from the use of lemon juice and oregano, which make them divinely delicious! I’m really a meat-and-potatoes gal at heart, so this fuss-free side dish is one that I could happily eat several times a week. Fortunately, my family feels the same way. These have become popular with my nephews, too!

Serves 4

5 to 6 medium-size red potatoes (about 2 pounds), washed and unpeeled
2 to 3 teaspoons olive oil
1 to 2 tablespoons lemon juice
1 tablespoon dried oregano flakes
1 teaspoon kosher salt

1. Preheat the oven to 425F.

2. Cut each potato lengthwise into 8 thick wedges and place in a single layer on a rimmed baking sheet. Drizzle with the olive oil and lemon juice, stir around a bit to coat, then sprinkle on the oregano and salt.

3. Bake, stirring halfway through, until tender and lightly browned at the edges, 30 minutes. Serve hot.

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