Lemon Roasted Potatoes

• 8 russet potatoes, peeled
• 1/2 cup lemon juice
• 1/3 cup extra-virgin olive oil
• 3 cloves garlic, minced
• 1 tsp holiday blend or kosher salt
• 2 tsp dried oregano
• 1 tsp pepper

Directions

1. In large pot of boiling salted water, cook potatoes until slightly tender, about 6-8 minutes. Drain.
2. In large bowl, whisk together lemon juice, oil, garlic, salt, oregano and pepper; add potatoes and toss gently to coat. (Make-ahead: Cover and refrigerate for up to 8 hours.)
3. Arrange potatoes on parchment paper-lined or greased cookie sheet. Roast in 400°F (200°C) oven, turning once, until tender-crisp and most liquid is evaporated, about 40 minutes.
4. During last five minutes of cooking, turn the broiler on and broil potatoes until crispy and golden brown.