Name: Greek Roasted Potatoes
Total time: 1 h
Cuisine: GreekEurope
Ingredients: 2 pounds small Yukon Gold potatoes , unpeeled, halved; 5 tablespoons extra-virgin olive oil , divided; 1 1/4 teaspoons table salt , divided; 3 tablespoons finely chopped pepperoncini; 1 teaspoon grated lemon zest plus 4 teaspoons juice; 2 garlic cloves , minced; 1 1/2 teaspoons dried oregano; 1/3 cup chopped fresh parsley , divided

Why This Recipe Works

For bright, rich potatoes, we started with 2 pounds of small Yukon Gold potatoes (a favorite for their creamy interiors). Roasting them in a 400-degree oven gave them crisp, roasted edges. Tossing them in a lemony vinaigrette right out of the oven allowed the warm potatoes to soak up the vibrant dressing without becoming soggy. To make this side bold and flavorful, we added potent dried oregano, fresh garlic, parsley, and briny pepperoncini.

Before You Begin

For the best results, look for small Yukon Gold potatoes measuring 1½ to 2 inches in diameter (about the size of a golf ball).

Instructions

Adjust oven rack to middle position and heat oven to 400 degrees. Spray rimmed baking sheet with vegetable oil spray.

Toss potatoes, 2 tablespoons oil, and 1 teaspoon salt in bowl until potatoes are well coated. Arrange potatoes in single layer on prepared sheet, cut side down. Roast until bottoms of potatoes are golden brown, 35 to 40 minutes.

Meanwhile, combine pepperoncini, lemon zest and juice, garlic, oregano, remaining 3 tablespoons oil, and remaining ¼ teaspoon salt in large bowl.

Transfer potatoes to pepperoncini mixture in bowl. Add half of parsley and toss to combine. Transfer potatoes to serving dish. Sprinkle with remaining parsley. Serve warm.