Greek-Style Lemon Potatoes

These potatoes are a superb accompaniment to any meal! They roast up with a beautiful slightly-crunchy exterior, and the lemon flavour is fresh without being completely overwhelming.

4-5 medium potatoes, peeled
1/3 c lemon juice
1/4 c olive oil
1 Tbsp fresh oregano, finely chopped (1/2 Tbsp dried)
1 Tbsp fresh flat-leaf parsley, finely chopped (1/2 Tbsp dried)
salt & pepper

Cut potatoes into large chunks (4-6 pieces each). Parboil for about 5 minutes, until they are just beginning to cook and are no longer hard around the edges. Drain and set aside. Preheat oven to 400.

Whisk together lemon juice, olive oil, oregano and parsley. Add a sprinkle of salt and pepper. Pour about 3/4 of this mixture over the potatoes and toss to coat. Spread evenly in a pan or baking dish, and roast for 30-40 minutes, shaking every 10 minutes, until tender inside and crispy outside. Just before serving, drizzle with the remaining lemon mixture, and season with a little more salt & pepper.

These potatoes also reheat quite well, if you are making them for a potluck or just want to roast them ahead of time, you can do all but drizzle them with the reserved lemon mixture. Simply reheat at 425 for 10-15 minutes until sizzling hot, season and serve!