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Roasted Baby Potatoes with Oregano and Lemon


Prep time: 10 min
Cook time: 45 min
Other time: 0 min
Serves: 6
3 points plus

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  • 1 1/2 pound(s) uncooked new potato(es), halved or quartered if large
  • 4 tsp olive oil, extra-virgin, divided
  • 1 1/2 Tbsp fresh lemon juice
  • 2 tsp dried oregano
  • 3/4 tsp sea salt, or kosher salt (or to taste)
  • 1 tsp minced garlic
  • 1/4 tsp black pepper, freshly ground
  • 1 tsp lemon zest, or to taste
  • 1 medium (medium) lemon(s), cut into 6 wedges
  • 1 Tbsp mint leaves, for garnish



Step 1

Preheat oven to 375°F. In a 13- X 9-inch baking pan, toss potatoes with 1 tablespoon oil until coated. Sprinkle with lemon juice, oregano, salt, garlic and pepper; toss to coat.

Roast 30 minutes; remove from oven and stir. Roast until light golden in spots and tender, about 15 minutes more.

Transfer potatoes to a serving bowl and toss with lemon zest and remaining 1 teaspoon oil; serve with lemon wedges and garnished with mint, if desired. Yields about 3/4 cup per serving.

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