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Lemony Greek Potatoes With Oregano and Garlic Recipe
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
Learn how to make this recipe at The Spruce Eats