Crispy Lemon-and-Herb Petite Potatoes Recipe 

Ingredients:

• 3 pounds petite gold potatoes, cut in half

• Juice and zest of 1 lemon

• 1/4 cup olive oil

• 2 tsp dried oregano

• 1/2 tsp kosher salt

• 1/2 tsp black pepper

• 1/4 cup parsley, chopped

Method:

1. Place a rimmed baking sheet in oven and preheat to 400°F.

2. Meanwhile, cook potatoes in salted, boiling water for 10 minutes. Drain and return potatoes to pot and let stand for 5 minutes. Add lemon juice and zest, and toss to combine thoroughly. Add olive oil, oregano, salt and pepper, and toss to coat.

3. Carefully spread potatoes onto a preheated baking sheet in an even layer. Cook for 45-50 minutes, tossing halfway through cooking time. Garnish with parsley before serving.