Thanksgiving Greek Lemon Potatoes


Greek Lemon Potatoes Ingredients: - 2 lbs small potatoes - 1/4 cup olive oil - Juice of one lemon - Zest of one lemon - 3 cloves garlic, minced - 1 tsp dried oregano - Salt and pepper to taste


  1. Preheat your oven to 400°F (205°C).
  2. Wash and dry the potatoes thoroughly. Leave the skins on for added nutrition and texture. Cut any larger potatoes in half or quarters so they're roughly uniform in size.
  3. In a large mixing bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper. Whisk these ingredients together until well combined.
  4. Add the prepared potato pieces into the mixture and toss gently until evenly coated with the marinade. Let sit for at least 15 minutes to allow flavors to meld.
  5. Spread the seasoned potatoes out onto a baking sheet lined with parchment paper or aluminum foil for easier cleanup. Make sure not to overcrowd the pan; if needed, use two pans or cook in batches.
  6. Roast the potatoes in the preheated oven for about 30-40 minutes, flipping them halfway through cooking time, until they are golden brown, crispy on the outside, and tender on the inside.
  7. Remove from the oven and let cool slightly before serving as a side dish or appetizer. Enjoy!