Lemon Garlic Oregano Roasted Potatoes Recipes

Lemon Garlic Oregano Roasted Potatoes from The Hungry Goddess
With the temps dipping a bit here in South Florida, I was ready for the oven to be on for a bit :).  We don’t usually get “cold” temps down here and nothing compared to up North, but this recent arctic blast even brought us down into the 30’s for a few nights.  Heaven.  Simply Heaven before we head back into the high 80’s.  The smell of the lemon, garlic, and potatoes roasting was enough to have my neighbor stop and sniff at the window in bliss.  I could not agree more.
Roasting potatoes is a scrumptious delivery, especially when they are simply coated in a lemon, garlic, and oregano.  This is the quickie version of the traditional Greek lemon potatoes –Ellinikos Lemoni Patatas.  Plus, they are perfect for Easter dinner and so good with a ham or lamb roast!
You can use any of your preferred baking/roasting potatoes.  Some recipes will have you skin the potatoes but I like mine with the skin on which also increases the nutrition.  Lemon Garlic Oregano Roasted Potatoes are a great side dish to any meal – think grilled meat, a roast, or fish as I paired these delish babies with the Oven Roasted Salmon with Lemon, Fennel & Marzano Tomatoes recipe.  OR eat them as a snack, all alone, or an appetizer – they are versatile.
How do you like your potatoes?
  • 2 pounds of your favorite potatoes (I used baby Dutch Golds & left skin on)
  • 1/4 cup olive oil
  • 1/2 cup lemon juice (about 2 lemons)
  • 3-4 cloves of pressed/minced garlic
  • 1 – 2 tbsp dried Greek oregano (do this to your taste)
  • Sea Salt and Pepper to taste


Preheat oven to 400F.  Cut potatoes into bite-sized cubes.  Since I used the baby Dutch Golds, I cut most of them in half.  In a separate bowl, combine olive oil lemon juice, garlic, and oregano and whisk vigorously.  Pour the marinade over the cut potatoes, reserving about 1/4.  Make sure marinade coats the potatoes completely.  Toss a few times over about 20 minutes.  Spread the potatoes on a baking sheet.  Roast at 400F for approximately 30 minutes or until they are to the level of brown that you like.  If needed, you can baste them halfway through with the reserved marinade or drizzle some of it over the potatoes when they come out of the oven.

Serve warm with some parsley flakes or even a bit of Parmesan cheese.  This recipe should serve 4 people.  Enjoy!

Lemon Garlic Oregano Roasted Potatoes 2 The Hungry Goddess



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3 Responses to “Lemon Garlic Oregano Roasted Potatoes Recipes”

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  1. Absolutely Yummy!!! Can devour whole lot there.
    Minnie@thelady8home recently posted..Avocado breakfast slidersMy Profile

  2. The potatoes look perfectly cooked. Good stuff Kim.
    minnie@thelady8home recently posted..Avocado breakfast slidersMy Profile


  1. […] for 20 to 25 minutes (longer times for thick salmon fillets).  Serve with quinoa, couscous, or Lemon, Garlic, Oregano Roasted Potatoes. […]

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