Adapted from The Candle Café Cookbook

2 lbs of a variety of different colored potatoes, cut into 1 inch cubes      

¼ cup fresh lemon juice                                    1 tsp salt

1/3 cup extra virgin olive oil                               ¼ cup minced garlic     

2 tsp fresh ground black pepper                        ¼ cup minced fresh oregano or

½ cup chopped fresh parsley                                2 TBSP dried Oregano

  In a large bowl, place the potatoes, lemon juice, olive oil, garlic, oregano, salt, and pepper.  Toss together until the potatoes are well coated.  Cover and refrigerate for several hours or over night.

  Preheat oven to 350.  Spread the potatoes in an even layer on a baking sheet and roast for 40 minutes, or until crispy and tender.  Sprinkle the parsley over the potatoes and serve warm or at room temperature.