Categories: Sides

Ingredients

• 1 1/2 lb red-skinned potatoes cubed
• 1 lemon, thinly sliced
• 2 tbsp olive oil
• salt and black pepper
• 1 tbsp chopped oregano
• 1 tbsp chopped thyme

Directions

1. Preheat oven to 425 with a baking sheet inside.

2. Toss potatoes and lemons with oil; season with salt and pepper. Arrange potatoes and lemons in a single layer on preheated baking sheet.

3. Roast potatoes and lemons 20 minutes. Flip potatoes and lemons, then roast until browned and crisp, about 10 minutes more.

4. Stir oregano and thyme into potatoes and lemons before serving.

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