Ahhhhh, yes. The holiday season. I'm basking in all the free time I now have from school. Hopefully I can get back into the groove of things again. My blog has been neglected for far too long. This is a start, though—and a yummy one at that! These roasted potatoes are usually considered as a side, but I love snacking on them by themselves. They are so flavorful! I actually baked them twice today. I couldn't get enough.
If you need any last-minute ideas for a dish to bring to holiday parties, these are definitely a good choice. They're not at all difficult to make, and they're a nice reprieve from all those sweets!
Prep Time: 10 mins
Cook Time: 35 mins
Serving Size: 3-5 people
Ingredients
- 4 medium-sized russet potatoes (sliced, about 1/4 inch thick)
- 2 tbsp olive oil (just enough to coat)
- 1 tbsp lemon juice
- 1/4 tsp ground black pepper
- 1/4 tsp salt
- 1 tsp oregano
- 2-3 cloves garlic (minced)
- Preheat oven to 425°F.
- Place the potato slices in a bowl. Pour in the olive oil and lemon juice. Toss in the ground pepper, salt, oregano, and garlic.
- After all the slices are evenly coated, place them evenly on a baking pan lined with parchment paper.
- Bake for 25 minutes. Remove from oven, flip potatoes and bake for another 10 minutes, or until they're golden brown and crisp.
- Enjoy!
- IM
