Crispy on the outside, creamy in the middle, oven roasted potatoes with a touch of lemon and oregano. You can substitute your favorite herb or use a mix of several different kinds, the choice is yours!
- 6 set Large russet potatoes (use up to 8 potatoes), peeled and cut into 1 1/2 to 2 inch pieces
- 1 whole Large lemon, juice
- ½ teaspoon Kosher salt
- ½ teaspoon Freshly ground black pepper
- 1 teaspoon (up to 1 1/2 teaspoons) dried oregano, or use a dried herb of your choice
- 2 tablespoons Olive oil
- 2 tablespoons Melted butter
Place the potatoes in a large saucepan and cover with cold water. Bring them to a boil over medium-high heat. Add a little kosher salt to the water, reduce the heat to medium and cook for 3-4 minutes, no more than that. You want them to start getting tender.
Place a baking dish with sides large enough to hold all the potatoes in a single layer without crowding them in the oven. Lower oven temperature to 375ºF. I use a large rimmed baking sheet. You want this skillet to be preheated before you add the potatoes. This will help keep them from sticking to the pan.
Drain the potatoes and let them sit in the colander for 5 minutes. Place the potatoes in a large bowl and add the lemon juice. Stir gently to ensure all potatoes are coated with juice.
Add salt, pepper, oregano (or any other herb of your choice), olive oil and melted butter. Toss to coat the potatoes with the oil, butter and spices.
Transfer the coated potatoes to the hot baking dish. They should sizzle when they hit the pan, this will let you know the pan is hot and ready to use. Bake at 375°F for 45 to 75 minutes, depending on the size of the cut potatoes. Shake the pan well after the first 10 minutes of cooking to make sure the potatoes don’t stick to the pan. If so, use a spatula to carefully remove them from the pan. Continue cooking the potatoes, turning them every 20 minutes or so, until golden brown and tender.
Serve immediately. Makes 4-6 servings.
Recipe slightly adapted from Rock Recipes.