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!
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 425°F.
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.
Christy Jordan is the publisher of SouthernPlate.com, a contributing editor to Taste of the South magazine, former editor-at-large at Southern Living, and a judge on the Game Show Network’s Beat the Chefs.She’s appeared on TODAY, Paula Deen, QVC, and a host of other media outlets. She lives with her family in Huntsville, Alabama. Find her on Facebook or Twitter.