Ingredients
Units
Scale
- 3lbs of yukon gold potatoes
- 1 tsp garlic powder
- 1 tbsp dried oregano
- 4 tbsp olive oil
- 1/3 cup lemon juice
- 1 tsp flake salt
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1/2 cup traditional feta or vegan
Instructions
- Wash and slice potatoes. Cut in half or for larger potatoes in quarters. Place in a pot of water to soak for 30 mins to remove some of the starch.
- Set oven to broil
- Remove potatoes from water and dry well.
- Place in a large bowl and coat with olive oil, lemon juice, oregano, garlic powder, salt, and pepper. Toss and coat.
- Place on a pan lined with parchment paper. drizzle a smidge more of oil. Broil for 5 mins to get those crispy edges. Then turn down to 400 degrees and continue to bake for 25 minutes. Rotate the potatoes on the baking sheet and continue baking for another 15 minutes.
- Remove from heat and top with chopped parsley, dill, feta cheese and additional flake salt.
- Prep Time: 30 mins
- Cook Time: 35 mins