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Aegean Potato Roast

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Number of Servings: 8

INGREDIENTS
2 lbs red potatoes
zest of 1 lemon
2 TBSP fresh chopped oregano
1 tsp coarse salt
2 TBSP olive oil

DIRECTIONS
Heat oven to 450. Scrub potatoes, cut in half, and dry well with paper towels to absorb excess moisture. In bowl, toss potatoes with lemon zest, fresh oregano, coarse salt, and olive oil until well coated. Transfer potato and spice mixture to a roasting pan large enough to hold potatoes in one layer. Roast in oven 30 minutes, or until potatoes are crisp on the outside and tender, turning occasionally to prevent sticking and allow potatoes to brown evenly. Season with ground black pepper to taste, and garnish with fresh sprigs of oregano.