Recipe summary
These soft, lemony potatoes are absolutely delectable. I prefer the flavour of dried Greek oregano but other varieties can be used.
Preparation time:
Cooking time:
Yield:
4
Ingredients
-
2
teaspoons
lemon juice
-
1
tablespoon
olive oil
-
2
tablespoons
water
-
1
teaspoon
dried Greek oregano
-
4
small russet potato, peeled, cut in half
-
coarse salt and freshly cracked black pepper