Crispy Lemon-and-Herb Petite Potatoes

Serves 6

Ingredients

• 3 pounds petite gold potatoes, cut in half
• Juice and zest of 1 lemon
• 1/4 cup Food Club Olive Oil
• 2 tsp Food Club Dried Oregano
• 1/2 tsp Food Club Salt
• 1/2 tsp Food Club Black Pepper
• 1/4 cup parsley, chopped

Directions

1. Place a rimmed baking sheet in oven and preheat to 400°F.
2. Meanwhile, cook potatoes in salted, boiling water for 10 minutes. Drain and return potatoes to pot and let stand for 5 minutes. Add lemon juice and zest, and toss to combine thoroughly. Add olive oil, oregano, salt and pepper, and toss to coat.
3. Carefully spread potatoes onto a preheated baking sheet in an even layer. Cook for 45-50 minutes, tossing halfway through cooking time. Garnish with parsley before serving.