Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
1.75 pounds small potatoes unpeeled (or larger potatoes cut into smaller pieces)
¼ cup olive oil
1 teaspoon oregano dried
zest of 1 lemon
salt & pepper
Preheat the oven to 180C.
Wash and dry the potatoes, then boil for about 15 minutes until soft but not falling apart.
Drain the potaoes in a colander and let steam while you prepare the marinade.
Whisk together the olive oil, oregano, and lemon zest in a medium bowl.
Tip the potatoes into the bowl with the marinade and fold well with a wooden spoon until the potatoes are all covered with the marinade.
Pour the potatoes and any excess marinade onto a large baking sheet. Squash/Flatten them slightly with a potato masher or large fork.
Roast the potatoes for about 40 minutes or until they look golden and crispy.
A note about the ingredient amounts
Sometimes I make this dish just for the 3 of us, and I use fewer potatoes – or just what I happen to have. In this case I am not very accurate at all with the amount of marinade I use. I usually just slosh a good couple of glugs of olive oil into a bowl and pour in about a teaspoon of oregano straight out of the pot! I use the zest of just half a lemon if that’s all I have. The point is, you don’t have to be super accurate with the recipe. I have a feeling it’s hard to go wrong!
Add garlic?If you like, you can add 2 cloves of crushed garlic to the oil mixture as well. Sometimes I add it, sometimes I leave it out. Enjoy!