Photo of Roasted Baby Potatoes with Oregano and Lemon by WW

Roasted Baby Potatoes with Oregano and Lemon

Points® value
Total Time
55 min
10 min
45 min
These Greek-inspired potatoes are wonderful with roast chicken or lamb. They’re tossed with a bit of olive oil after cooking to round out the flavour.


Uncooked new potatoes

1½ pound(s), halved or quartered if large

Olive oil

4 tsp(s), extra-virgin, divided

Fresh lemon juice

1½ tbsp(s)

Dried oregano

2 tsp(s)

Sea salt

¾ tsp(s), or kosher salt (or to taste)

Minced garlic

1 tsp(s)

Black pepper

¼ pinch(es), freshly ground

Lemon zest

1 tsp(s), or to taste


1 medium, cut into 6 wedges

Peppermint leaves

1 tbsp(s), for garnish


  1. Preheat oven to 190°C (375°F). In a 33 X 22.5cm (13- X 9-inch) baking pan, toss potatoes with 15ml (1 Tbsp) oil until coated. Sprinkle with lemon juice, oregano, salt, garlic and pepper; toss to coat.
  2. Roast 30 minutes; remove from oven and stir. Roast until light golden in spots and tender, about 15 minutes more.
  3. Transfer potatoes to a serving bowl and toss with lemon zest and remaining 5ml (1 tsp) oil; serve with lemon wedges and garnished with mint, if desired. Yields about 175ml (3/4 cup) per serving.


If desired, garnish with chopped mint or parsley. For a change, try this recipe with whole fingerling potatoes.