Crispy Lemon-Feta Roasted Potatoes

dishingouthealth.com

Dona

1.5 lbs. baby yellow potatoes (or petite gold)

6 Tbsp. extra-virgin olive oil, divided

1 ½ tsp. dried oregano

1 tsp. garlic powder

¾ tsp. kosher salt

½ tsp. black pepper

1 small lemon (or ½ large), thinly sliced into ¼-inch thick rounds

4 to 5 oz. feta cheese, cut or crumbled into chunks

¼ cup roughly chopped fresh dill

Directions at dishingouthealth.com

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