Photo of Roasted baby potatoes with oregano and lemon by WW

Roasted baby potatoes with oregano and lemon

1 - 3
PersonalPoints™ per serving
Total Time
55 min
10 min
45 min
These Greek-inspired roasted new potatoes are wonderful with roast chicken or lamb. It's one of our favorite ways to cook potatoes, as it's mostly hands-off and you get fantastic results. The potatoes are tossed with a bit of olive oil and lemon zest after cooking to round out the flavor and to add a bit of citrusy brightness. They're beautifully complemented by fresh lemon juice, dried oregano, and chopped garlic before going into the oven as well. If desired, you can garnish them with some chopped mint or parsley instead of the mint. For a change, try this recipe with whole fingerling potatoes.


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.