Start to finish: 1 hour 20 minutes (20 minutes active)
Servings: 6
2 pounds Yukon Gold or other all-purpose or boiling potatoes
Kosher salt
1/4 cup fresh lemon juice
1/4 cup plus 1 tablespoon extra-virgin olive oil, plus extra for oiling the pan
3 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano
Black pepper
Preheat oven to 450 F.
Peel the potatoes and cut them into 1-inch pieces. In a medium saucepan combine the potatoes with salted cold water to cover by 2 inches. Bring the water to a boil, reduce the heat and simmer the potatoes for 5 minutes. While they are simmering, in a large bowl whisk together the lemon juice and 1/2 teaspoon salt until the salt is dissolved and then whisk in 1 tablespoon of the oil.
Drain the potatoes well, and while they are still hot, add them to the bowl and toss. Leave them in the bowl for 15 minutes, stirring several times to make sure that the liquid is well distributed. Add the remaining 1/4 cup oil and combine well, being careful not to break up the potatoes.
Line a rimmed sheet pan with parchment paper or aluminum foil and brush it with oil. Transfer the potatoes to the pan and spread them out in one layer.
Roast the potatoes on the middle shelf of the oven, turning them several times, until they are golden brown, about 30 to 35 minutes. Remove them from the oven and toss them with the parsley, oregano and pepper to taste.
Nutrition information per serving: 203 calories; 84 calories from fat; 9 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 81 mg sodium; 28 g carbohydrate; 2 g fiber; 1 g sugar; 3 g protein.
Sara Moulton, Associated Press
