Lemon Roasted Potatoes

• servings: 6 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

2 pounds baby potatoes cut into 1-inch chunks

2 tablespoons olive oil

Salt and freshly ground black pepper to taste (I used about 1 teaspoon of salt)

1 1/2 teaspoons dried oregano

2 cloves of garlic (grated or minced (about 1 teaspoon)

1 teaspoon lemon zest

Juice of 1/2 of a lemon

2 tablespoons chopped flat leaf parsley

1 tablespoon chopped fresh dill

2 ounces feta (crumbled)

Directions

Preheat oven to 425° F. Place the chunks of potatoes onto a rimmed baking sheet. Drizzle the olive oil onto the potatoes along with the dried oregano, salt and pepper. Use your hands to toss the potatoes until their coated in the oil and seasoning.

Roast the potatoes for 15 minutes, then remove them from the oven and use a spatula to toss them around. Place them back in the oven to roast for another 10 minutes. After 10 minutes, remove them from the oven again and mix the garlic in. Roast for another 3-5 minutes or until the potatoes are tender.

Remove the potatoes from the oven and squeeze fresh lemon juice all over them. Sprinkle on the lemon zest, fresh herbs, and crumbled feta. Fish with a sprinkle of flaky sea salt and serve off of the baking sheet or transfer them to a serving dish.

Nutrition

• Serving Size: 1 g
• Calories: 233 kcal
• Total Fat: 7 g
• Saturated Fat: 2 g
• Unsaturated Fat: 4 g
• Cholesterol: 8 mg
• Sodium: 129 mg
• Total Carbohydrate: 39 g
• Dietary Fiber: 4 g
• Total Sugars: 7 g
• Protein: 5 g