Garlic Butter Potatoes - Plan to Eat

Arrange a rack in the middle of the oven and heat the oven to 400ºF.Melt 8 tablespoons (1 stick) unsalted butter in a large microwave-safe bowl (or melt on the stove, then pour into a large bowl). Peel and cut 2 pounds Yukon gold potatoes into 1-inch cubes. Add the potatoes and 1 tablespoon olive oil to the butter and toss to combine.Mince 4 garlic cloves, then juice 2 lemons until you have 1/4 cup juice. Add the garlic, lemon juice, and 1 teaspoon kosher salt to the potatoes and toss again. Transfer the potatoes to a rimmed baking sheet and spread into a single layer.Roast, flipping the potatoes with a wide, flat spatula halfway through, until tender and golden-brown, 35 to 45 minutes total. Meanwhile, chop until you have 2 tablespoons fresh oregano leaves. When the potatoes are ready, sprinkle with the oregano and and toss to combine.