Crispy Lemony Oregano Potatoes

There's nothing better than a crispy, salty, herby, lemony potato. It's a real winning combo. Every time I make these, they barely make it to the table because everyone floats to the kitchen the second they leave the oven and devours them. So make extra! Luckily for you, this recipe already does that...


WHAT YOU'LL NEED:


6 Yukon Gold potatoes, peeled

3 Lemons

2 tablespoons dried oregano

¼ cup olive oil

Kosher salt

Pepper

Sea salt

Fresh mint, optional


WHAT YOU'LL DO:


Preheat your oven to 425º.


Wash and peel your potatoes. Using Amanda Lynn (a mandolin) or a knife, slice the potatoes into 1/8 inch thick slices. Add potato slices to a large bowl.


Add 2 tablespoons dried oregano, ¼ cup olive oil, the juice of 2 lemons, kosher salt and pepper to the bowl. Mix to coat potatoes evenly.


Grab 2 sheet pans and 2 sheets of parchment paper. Crumple the parchment paper into balls in your hand, then spread out on to pan. The crumpling is imperative as it will allow the parchment to lay flat!

Spread potatoes evenly onto pan with limited overlap. Drizzle any leftover lemon/olive oil mixture over potatoes.


Thinly slice the last lemon and place the slices over potatoes. Bake at 425º for about 30-40 minutes. How crisp and dark they are is up to you! You can flip the slices over half way, but I typically don't.


Sprinkle sea salt and freshly chopped mint on top (if you desire) and enjoy!


And yes, I eat the lemon slices.


Make it step-by-step with me below!


LET'S DO THIS ONE STEP AT A TIME:

  1. Peel your potatoes. I am not obsessed with perfection here.

2. Grab Amanda Lynn and start making potato slices about one 1/8 of an inch thick.

3. Slice all potatoes evenly and place in a large bowl.

4. Add ¼ cup olive oil, the juice of 2 lemons, 2 tablespoons dried oregano, salt and pepper.

5. Stir to coat evenly.

6. Grab 2 sheet pans and 2 sheets of parchment paper. Crumple the parchment paper into balls in your hand, then spread out on to pan. The crumpling is imperative as it will allow the parchment to lay flat!


Spread potatoes evenly onto pan with limited overlap. Drizzle any leftover lemon/olive oil mixture over potatoes.

7. Thinly slice a lemon and place the slices over potatoes. You only need a few here, as pictured.


Bake at 425º for about 30-40 minutes. How crisp and dark you want them is up to you!

8. This is exactly where I like them!

9. Sprinkle sea salt on top and enjoy!


(You can also sprinkle the top with chopped mint before serving—it adds a nice touch!)


And yes, I eat the lemon slices.