Roasted Fingerling Potatoes
A simply roasted, yet flavorful, potato side dish.
Source: Everyday Food magazine
1 lb. fingerling potatoes
2 sprigs oregano
1-2 t. extra-virgin olive oil
coarse salt and ground pepper
2 t. fresh lemon juice, if desired
Toss potatoes with oregano and olive oil. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet, and roast until potatoes are tender when pierced with a knife, about 30 minutes. Toss halfway through. Transfer to a serving dish, and toss with lemon juice, if desired.