Lebanese Lemon & Herb Potato Bites (Dairy-Free)

Ingredients

• about 680 g Potatoes
• 0.25 cup Olive Oil
• 2 tbsp Lemon Juice
• 3 cloves Garlic
• 0.25 cup Fresh Parsley
• 0.25 cup Fresh Mint
• 1 tsp Dried Oregano
• 0.75 tsp Salt
• 0.5 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Thoroughly wash the about 680 g of Potatoes. Cut the potatoes into 2.54 cm cubes.
3. 3Finely mince the 3 cloves of Garlic. Chop the 0.25 cup of Fresh Parsley and the 0.25 cup of Fresh Mint.
4. 4In a large bowl, combine the 0.25 cup of Olive Oil, 2 tbsp of Lemon Juice, the minced 3 cloves of Garlic, the chopped 0.25 cup of Fresh Parsley, the chopped 0.25 cup of Fresh Mint, 1 tsp of Dried Oregano, 0.75 tsp of Salt, and 0.5 tsp of Black Pepper. Whisk these ingredients together until well combined.
5. 5Add the cubed about 680 g of Potatoes to the large bowl with the marinade. Toss the potatoes thoroughly until every piece is evenly coated.
6. 6Spread the coated potatoes in a single layer on a baking sheet, ensuring they are not overcrowded.
7. 7Place the baking sheet in the preheated oven and roast for 20-25 minutes. After 10-12 minutes, use a spatula to flip the potatoes so they cook evenly. Continue roasting until the potatoes are golden brown, tender when pierced with a fork, and slightly crispy on the outside.
8. 8Serve the Lebanese Lemon & Herb Potato Bites warm.

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