Food Recipes Dinner Psites Patates (Lemony Roasted Potatoes with Oregano) 5.0 (1) 1 Review It's hard to resist that Greek specialty of potatoes bathed in a lemony oil. In this version, slices of lemon are roasted along with the potatoes, gently perfuming the dish making it fresher and very satisfying. By Kate Winslow Kate Winslow Kate Winslow is a freelance recipe developer and food editor based in New Jersey. She is a former editor at Gourmet magazine. Kate has co-authored two cookbooks, Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie (2012) and Onions Etcetera: The Essential Allium Cookbook (2017). Food & Wine's Editorial Guidelines Updated on May 1, 2014 Rate PRINT Share Trending Videos Close this video player Photo: © Guy Ambrosino Active Time: 10 mins Total Time: 55 mins Yield: 4 Ingredients 2 pounds small Yukon Gold potatoes, cut into wedges 1 lemon, thinly sliced 2 tablespoons extra-virgin olive oil 1 teaspoon dried oregano, crumbled Salt Freshly ground black pepper Directions Preheat the oven to 425°. Put all the ingredients in a large bowl and toss to combine, making sure the potatoes are well coated with oil. Spread the potatoes and lemons in 1 layer on a large baking sheet. Roast, flipping the potatoes halfway through, until the potatoes are browned and tender, about 45 minutes. Transfer to a serving bowl and serve immediately. Originally appeared: May 2014 Rate It Print