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Lemony Greek Potatoes with Oregano and Garlic
Ingredients
  • 1 ½ to 2 pounds Yukon Gold potatoes, cut into bite-sized chunks
  • ¼ cup freshly squeezed lemon juice, from about 2 lemons
  • 3 large cloves garlic, minced
  • ⅓ cup extra-virgin olive oil
  • ¼ cup water
  • 1 tablespoon dried oregano
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
Steps
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