Lemon Oregano Roasted Potatoes

April 8, 2012Katie

I love the flavors of olive oil, lemon and oregano together.

Tonight for dinner I roasted some potatoes using them.  It was easy, delicious and satisfied that craving in me for Mediterranean flavors.

I used a small bag of red potatoes (maybe 2 pounds).  Give them a rinse and let them dry off.

I like the smaller size of red potatoes.  Cut them in half, but the tiny ones, you can just leave whole.

In a separate bowl, Drizzle in 1/3 cup of olive oil.

Squeeze in the juice of one lemon.

Chop up a handful of fresh oregano.

This came to roughly 2 tablespoons.  Save one for later and throw the other into the bowl.

Also mince up 2 cloves of garlic or use a press.

Mix this all up really good.

Dump in your potatoes…well okay, don’t DUMP or you might get splashed.  Gently add your potatoes.

Take a large spoon and mix the potatoes until they’re coated really well.

Then dump them onto a lined baking sheet (I use Silpat mats but you could use parchment paper or even tinfoil).

Pop these into a 400º oven until they begin to brown up on the outside.  Mine took around 35 minutes, but ovens vary as well as the size of the potatoes.

Then dump them into a pretty bowl. And take your lemon halves that you just squeezed, and grate the zest over top for an added punch of flavor.

If you can remember to, it may be a little easier to grate them before you squeeze them and just grate them into a bowl.  If you want a real punch, squeeze another half of a lemon over top of all.

Then take your reserved tablespoon of chopped oregano and sprinkle it over top.

And add some salt and pepper at this point as well and season to your own personaly delightful tastebuds.


Katie’s Printable Recipe – Lemon Oregano Roasted Potatoes

Try these potatoes for a different flavored side!  These would be wonderful with lamb, pork loin or even a good steak!

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