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Crispy Lemony Oregano Potatoes


  • Author: Dan Pelosi

What You'll Need

Scale
  • 6 Yukon Gold potatoes, peeled
  • 3 Lemons
  • 2 tablespoons dried oregano
  • 1/4 cup olive oil
  • Kosher salt
  • Pepper
  • Sea salt
  • Fresh mint, optional

What You'll Do

  1. Preheat your oven to 425º.
  2. Wash and peel your potatoes. Using Amanda Lynn (a mandolin) or a knife, slice the potatoes into 1/8 inch thick slices. Add potato slices to a large bowl.
  3. Add 2 tablespoons dried oregano, ¼ cup olive oil, the juice of 2 lemons, kosher salt and pepper to the bowl. Mix to coat potatoes evenly.
  4. Grab 2 sheet pans and 2 sheets of parchment paper. Crumple the parchment paper into balls in your hand, then spread out on to pan. The crumpling is imperative as it will allow the parchment to lay flat!
  5. Spread potatoes evenly onto pan with limited overlap. Drizzle any leftover lemon/olive oil mixture over potatoes.
  6. Thinly slice the last lemon and place the slices over potatoes. Bake at 425º for about 30-40 minutes. How crisp and dark they are is up to you! You can flip the slices over half way, but I typically don’t.
  7. Sprinkle sea salt and freshly chopped mint on top (if you desire) and enjoy!
  8. And yes, I eat the lemon slices.