Greek Potatoes
4 large russet potatoes, peeled and quartered lengthwise
3 tablespoons plus 1/2 cup olive oil
3 tablespoons fresh lemon juice
1 garlic clove, minced
1 teaspoon minced fresh oregano or 1/4 teaspoon, dried
Preheat oven to 500 degrees F. Cook potatoes in large saucepan of boiling salted water 6 minutes. Drain. Transfer to a bowl of ice water and cool. Drain and pat dry. Place potatoes in roasting pan. Drizzle 3 tablespoons oil over and toss to coat. Season with salt and pepper. Roast until potatoes are tender, about 30 minutes. Whisk remaining 1/2 cup oil, lemon juice, garlic and oregano in small bowl. Toss potatoes with oil and lemon juice mixture in large bowl.
