Ingredients

• 1 1/2 pound(s) uncooked new potato(es), halved or quartered if large
• 4 tsp olive oil, extra-virgin, divided
• 1 1/2 Tbsp fresh lemon juice
• 2 tsp dried oregano
• 1 tsp minced garlic
• 3/4 tsp sea salt, or kosher salt (or to taste)
• 1/4 tsp black pepper, freshly ground
• 1 tsp lemon zest, or to taste
• 1 medium lemon(s), cut into 6 wedges
• 1 Tbsp mint leaves, for garnish

Instructions

1.  Preheat oven to 375°F. In a 13- X 9-inch baking pan, toss potatoes with 1 tablespoon oil until coated. Sprinkle with lemon juice, oregano, garlic, salt and pepper; toss to coat.
2.  Roast 30 minutes; remove from oven and stir. Roast until light golden in spots and tender, about 15 minutes more.
3.  Transfer potatoes to a serving bowl and toss with lemon zest and remaining 1 teaspoon oil; serve with lemon wedges and garnished with mint, if desired. Yields about 3/4 cup per serving.

Notes