Lemon-Oregano Roasted Potatoes
Ingredients (
4 large russet potatoes, cut lengthwise into sixths
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil
1/4 cup water
4 teaspoons dried oregano
4 teaspoons kosher salt
2 teaspoons lightly packed lemon zest
1/4 teaspoon freshly ground black pepper
I do these at 380 using or 100% Hickory pellets . Place potatoes in a single layer on a baking sheet. Add all remaining ingredients and toss to coat potatoes.
Bake until potatoes are well browned and crispy on all sides, turning halfway through, about 2 hours.