A member of the mint family, Oregano is a flavorful perennial herb. Native to Western Asia and the Mediterranean region, it is an essential ingredient in Italian and Balkan cuisines. Used to enhance the flavor and add complexity to tomato-based dishes, beans, pizza, pasta, soups, sauces, meats, and sausages. An excellent source of vitamins A, C, E and K, it also contains high amounts of iron, magnesium, and calcium.
Instructions: Place in a sunny location in well-drained soil. Water regularly. Do not refrigerate.
Harvest desired amount as needed.
Lemon and Oregano Potatoes
- 2 pounds russet or Yukon potatoes cut into
- 1 ½ inch size pieces
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh oregano
- Juices and zest of one lemon
- 1 teaspoon salt
- ½ teaspoon freshly ground pepper
Preheat oven to 400°.
Spray the bottom and sides of a 7 x 9” casserole dish with cooking spray. In a medium bowl, combine the potatoes, olive oil, oregano, lemon juice/zest, salt, and pepper. Toss to combine.
Pour into the greased casserole dish. Pour ½ cup of water over the potatoes.
Bake in the oven, uncovered for 40 minutes or until the potatoes are browned and the liquid has been absorbed.