Ingredients
Units Scale
- 2 pounds Yukon gold potatoes cut into 1/2 inch cubes
- 2 Tablespoons melted butter (ghee, tallow, or lard will work as well)
- 1 Tablespoon garlic minced
- 1 teaspoon lemon zest
- 1 Tablespoon fresh squeezed lemon juice
- 1/2 teaspoon dried oregano
- 1 1/2 teaspoons sea salt
- 1/4 teaspoon black pepper
- 1 Tablespoon of parsley chopped
Instructions
- First, preheat oven to 400 degrees if using the convection setting on your oven. If your oven does not have a convection setting, preheat the oven to 425 degrees.
- Next melt your butter or oil of choice.
- Then mince garlic, grate lemon zest, and measure the lemon juice. Mix together in a small bowl with oregano, sea salt, and black pepper. Set aside.
- Line a large rimmed baking sheet (12x17) with parchment paper. Then place shopped potatoes on the baking sheet and spread them out evenly. Then take your oil and drizzle it evenly on your potatoes. Then add the ingredients mixed together from the bowl over the potatoes. Use your hands to ensure the ingredients coat the potatoes evenly.
- Next, place the sheet pan with potatoes in the oven on the middle rack and bake for approximately 20-25 minutes. The potatoes will begin to turn a light golden brown. Use oven mitts to safely remove the potatoes from the oven. Use a metal spatula spatula to flip the potatoes. If the potatoes on the edge are becoming browned too quickly, move them to the center of the baking sheet. Place potatoes back in the oven for 10-15 minutes longer.
- The potatoes are done when they are a golden brown color and slightly crisp. Remove from the oven and sprinkle fresh chopped parsley on top if desired. Serve with your favorite protein of choice and enjoy!