Roasted Baby Potatoes with Oregano and Lemon

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 flavor.


uncooked new potato(es)

1½ pound(s), halved or quartered if large

olive oil

4 tsp, extra-virgin, divided

fresh lemon juice

1½ Tbsp

dried oregano

2 tsp

minced garlic

1 tsp

sea salt

¾ tsp, or kosher salt (or to taste)

black pepper

¼ tsp, freshly ground

lemon zest

1 tsp, or to taste


1 medium, cut into 6 wedges

mint leaves

1 Tbsp, for garnish


  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, garlic, salt 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 1 teaspoon oil; serve with lemon wedges and garnished with mint, if desired. Yields about 3/4 cup per serving.


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

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