Lemon gives potatoes zest

September 11, 1996|By SEATTLE TIMES

This is adapted from Karen Lee's "The Occasional Vegetarian."

Lemony roasted potatoes

6 servings

18 small red potatoes

2 tablespoons olive oil

2 1/2 tablespoons fresh lemon juice

2 tablespoons finely chopped fresh oregano

1/2 teaspoon salt

fresh ground black pepper

Scrub potatoes and cut into quarters. Spread in a single layer in a baking pan.

Combine olive oil and lemon juice. Pour over potatoes, and add oregano, salt and several grindings of pepper. Toss gently.

Roast in a 375-degree oven 30 minutes, stirring occasionally, until potatoes are soft and golden.

Pub Date: 9/11/96

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