Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 1/4 cup (60ml) extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/4 cup crumbled feta cheese, for garnish (optional)

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Peel and cube potatoes into even sizes for consistent cooking.
  3. In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, rosemary, salt, and pepper.
  4. Add the potatoes to the bowl with the lemon-herb dressing and toss well to ensure they are evenly coated.
  5. Spread the potatoes in a single layer on a rimmed baking sheet. Roast for 45 minutes, flipping halfway through, until golden brown and crispy.
  6. Optional: Sprinkle with crumbled feta cheese before serving.