Greek Lemon-Roasted Potatoes

Whenever I need a starchy side dish, I must admit that I often seem to be a one-trick pony ... I usually whip up my Greek lemon-roasted potatoes! I invariably serve them with a ricotta and spinach flan or chicken souvlaki, but they are great with any dish that you would serve potatoes beside.
They are super-easy to make, full of flavour, go with almost anything and are great the next day for lunch at room temperature! Try them - they'll soon become a family favourite in your house I bet!

GREEK LEMON ROASTED POTATOES

Ingredients:

4lbs of potatoes (I tend to use Yukon Golds), peeled and cut into 1" dice

1 tbsp dried oregano

1 tbsp Kosher salt

1/2 cup EVOO

1/2 cup lemon juice

1 cup water

freshly ground black pepper, to taste

• Heat the oven to 500F.


• Toss the potatoes with the lemon juice, EVOO, salt, pepper and oregano. Put into a casserole dish.


• Add the water to the casserole dish and place in the oven.


• Bake for 50 minutes, keeping an eye on the potatoes and stirring to ensure even browning.


• ENJOY!