Ingredients
2 pounds fingerling potatoes or other small potatoes
4 sprigs oregano
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
1 tablespoon fresh lemon juice
Preparation
Preheat oven to 450 degrees. On a rimmed baking sheet, toss potatoes and oregano with olive oil; season with salt and pepper. Arrange in a single layer and roast until potatoes are tender when pierced with a knife, about 30 minutes, tossing halfway through. Transfer to a serving bowl and toss with lemon juice.
