Roasted Baby Potatoes with Oregano and Lemon
- Total Time
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 flavor.
uncooked new potato(es)1 ½ pound(s), halved or quartered if large
olive oil4 tsp, extra-virgin, divided
fresh lemon juice1 ½ Tbsp
dried oregano2 tsp
minced garlic1 tsp
sea salt¾ tsp, or kosher salt (or to taste)
black pepper¼ tsp, freshly ground
lemon zest1 tsp, or to taste
lemon(s)1 medium, cut into 6 wedges
mint leaves1 Tbsp, for garnish
- 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, garlic, salt 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.