LITTLE OR BIG POTATOES
Zesty Oven-Roasted Lemon Potatoes
INGREDIENTS: 6 yellow potatoes 1/4 cup olive oil 1/4 cup fresh lemon juice (about 2 lemons) Zest of 1 lemon 1 lemon cut in slices 6 garlic cloves (3 minced, 3 whole) 1 tsp dried oregano 1/2 tsp salt 1/2 tsp black pepper INSTRUCTIONS: 1. Preheat oven to 400 F. Place on a parchment-lined baking sheet. 2. Cut each potato lengthwise to form four large wedges. Do not peel skin. 3. In a large bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, salt and pepper. 4. Add potato wedges; toss well to coat evenly. 5. Spread potatoes, lemons and garlic cloves in a single layer on the baking sheet. 6. Roast for 45 minutes, flipping halfway, until golden brown and tender. 7. Transfer to a serving dish. 8. Serve warm.
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SAVOUR MANITOBA | WINTER 2025 | 21
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