Roasted Potatoes with Oregano and Lemon

13 02 2011

After homemade soup, potatoes are tops in comfort food. For most of my life, I just assumed they needed to be eaten as a side with a meat entree. Luckily, I’ve reconsidered that credo. I have wanted to try this recipe for a while, but in a small midwestern city, the options can be somewhat limited – we rarely have fingerling potatoes available in the grocery stores (though they are abundant at the summer farmers’ markets). Yesterday, I discovered small Dutch gold potatoes and snapped them up. The main dish: potatoes. The side: mixed baby greens with crispy pancetta and smoked gouda. Honestly, I didn’t think the dish could smell better than the scent of roasting potatoes and fresh oregano, but the dash of lemon juice at the end made my mouth water!

(Recipe can be found on recipe tab, above)

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