Oregano potatoes

Name: Oregano potatoes
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg small new potatoes (e.g. triplets); 8 Stem(s) Oregano; 4 Garlic cloves; 1 Organic Lemon; 2 TABLESPOONS Olive oil; 7-10 Tbsp salt, pepper; baking paper

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg small new potatoes (e.g. triplets)
8 Stem(s) Oregano
4 Garlic cloves
1 Organic Lemon
2 TABLESPOONS Olive oil
7-10 Tbsp salt, pepper
baking paper

Directions

1
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). Clean potatoes thoroughly with the vegetable brush, wash and cut in half lengthwise. Wash oregano, shake dry and pluck the leaves.
2
Wash the garlic. Wash lemon hot, dab dry and cut in half. Squeeze half, cut the rest into slices. Mix potatoes with lemon juice, oil, half of oregano, garlic, about 1 tsp salt and pepper.
3
Place the potatoes in the middle of four pieces of baking paper. Take the paper all around the filling and close it. Place the packet on a baking tray. Bake in a hot oven for about 40 minutes. Serve with lemon wedges and the rest oregano.