Lemon Herb Roasted Potatoes

Place potatoes in a large saucepan and cover with cold water. Bring them to a boil over medium-high heat. Add some kosher salt to the water, reduce the heat to medium and cook for 3–4 minutes, no longer than that. You want them to just start getting tender.

Place a baking pan with sides large enough to hold all the potatoes in a single layer without crowding them in the oven. Turn the oven temperature to 375ºF. I use a large rimmed baking sheet. You want that pan to be preheated before adding the potatoes. This will help to prevent them from sticking to the pan.

Drain potatoes and let them sit in the colander for 5 minutes. Place the potatoes in a large bowl and add lemon juice. Gently stir to make sure that all of the potatoes are coated with the juice.

Add salt, pepper, oregano (or whatever herb you choose), olive oil and melted butter. Mix to coat the potatoes with the oil, butter and spices.

Transfer the coated potatoes to the hot baking pan. They should sizzle when they hit the pan—that will tell you the pan is hot and ready to go. Bake at 375ºF for 45–75 minutes, depending on how big you cut the potatoes. Give the pan a good shake after the first 10 minutes of baking to be sure that the potatoes aren’t sticking to the pan. If they are, use a spatula to gently release them from the pan. Continue baking the potatoes, turning them every 20 minutes or so, until they’re golden brown and tender.

Serve immediately. Makes 4-6 servings.

Recipe slightly adapted from Rock Recipes.