Roasted Baby Potatoes with Oregano and Lemon
1
Points®
Total time: 55 min • Prep: 10 min • Cook: 45 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
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
Lemon
1 medium, cut into 6 wedges
Peppermint leaves
1 tbsp(s), for garnish
Instructions
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.
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