Greek Lemon Roasted Potatoes

Martha Stewart gave this recipe to my neighbor Dawn and she made them when we had one of our Friday Night gatherings.  Okay, that's not entirely true….Dawn doesn't know Martha.  She got it from Martha Stewart Living, May 1999.    If you make these, I know it won't be the only time you do!  This recipe is a keeper.  They really are a good thing.

Greek Lemon Roasted Potatoes

4 large or 8 medium russet potatoes, peeled and quartered
1/2 c. olive oil
1 c. water
1/2 c. fresh squeezed lemon juice
1 T. dried greek oregano
1 T. salt
1/2 t. ground black pepper

Heat oven to 500 degrees.  Yes, that's right.  500 degrees.  Put potatoes in a metal roasting pan in a single layer.  Add water, olive oil, lemon juice, oregano, salt and pepper.  Toss potatoes until well coated.

Bake uncovered until fork tender and brown on the edges,  about 50 minutes.  Turn the potatoes after 30 minutes for even browning.  Add water if all of the liquid has absorbed before they are fully browned.

Garnish with a shake of oregano and serve.

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Comments:
c = cup
T = tablespoon
t = teaspoon

There really is such a thing as greek oregano!  If you simply cannot find it, you can use regular.