I can’t get enough lemon!

Lemon Roasted Potatoes

Start by washing and cubing approximately 6 yellow gold potatoes (you can also use russet potatoes or mini potatoes as well). Make sure to cube them into smaller pieces, the larger the potato is cut the longer it will take to cook. In a medium to large baking pan, spread cubed potatoes in the baking dish. Drizzle approximately 1/2 cup of extra virgin olive oil over the potatoes and mix the cubed potatoes so that all of them are covered with the olive oil. Next, add approximately 1 teaspoon of salt and pepper and approximately 2 tablespoons of oregano and mix with cubed potatoes. (You may need to add or subtract the portions of the seasoning depending on the size of your baking dish and amount of potatoes used). Next, add approximately 1 cup of water on the bottom of the baking dish so as to allow moisture for the potatoes to cook, and also not stick to the bottom of the baking dish. Lastly, add the juice of approximately 2 squeezed lemons, and bake a 400 degrees for approximately 40-50 minutes, and then at 375 degrees for an additional 30-45 minutes or until golden brown. (Depending on your love of lemons and love them as much as I do…feel free to add the juice of additional lemons to your liking). The ingredients to this recipe may fluctuate depending on different variables like the size of the baking dish and the amount of potatoes, but in the end this recipe is a go to side potato dish to any main course meal! Enjoy!