Lemony Greek Potatoes With Oregano and Garlic Recipe

The Spruce Eats
Serves: 4 Save

Ingredients (8)

  • 1 1/2 to 2 pounds Yukon Gold potatoes, cut into bite-sized chunks
  • 1/4 cup freshly squeezed lemon juice, from about 2 lemons
  • 3 large cloves garlic, minced
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup water
  • 1 tablespoon dried oregano
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Directions

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