Instructions

• Preheat oven to 400°F. Spray a rimmed, light-colored 18 by 13-inch baking sheet with non-stick cooking spray.
• Put the 2 1/2 lbs Yukon Gold potatoes (cut into 1-inch pieces) in the center of the prepared baking sheet. Drizzle with 1/3 cup olive oil, sprinkle with 1 1/2 tsp dried oregano and salt and freshly ground black pepper to taste, then toss until the potatoes are evenly coated.
• Spread the potatoes into a single, even layer across the baking sheet with a little space between pieces.
• Roast in the preheated oven, tossing once halfway through, until the potatoes are nearly tender and just beginning to brown lightly, about 30–35 minutes total. Check doneness with a fork.
• Remove the baking sheet from the oven. Move the potatoes toward the center, drizzle with 1/4 cup fresh lemon juice and sprinkle with 1 Tbsp minced garlic, then toss gently to coat.
• Spread the potatoes back into an even single layer and return to the oven. Roast until fully tender and golden brown in spots, about 10 more minutes.
• Remove from the oven, sprinkle with 3 Tbsp minced fresh parsley, toss once to distribute, and serve warm.