Lemon-Herb Oven Roasted Potatoes

Makes 6 servings

1/4 c canola or safflower oil
2 Tbsp fresh lemon juice
3/4 tsp dried oregano
3/4 tsp dried thyme
1/4 tsp paprika
1/2 tsp ground black pepper
1/2 tsp salt
3 lbs small red potatoes, skin
on, diced
 
1. Combine oil, lemon juice, oregano,
thyme, paprika, pepper and salt; mix
well. Add to the potatoes in a large
bowl. Toss.
2. Line a broiler pan or baking sheet
with foil, shiny side up, and spray
with vegetable oil spray. Bake 45
minutes at 425 degrees, turning
every 10-15 minutes, or until very
brown and crispy.

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