Best Lemon Oregano Roasted Potatoes Recipes

Roasted Potatoes with Garlic, Lemon, and Oregano image

Provided by Aglaia Kremezi

Yield Makes 4 to 6 servings

Number Of Ingredients 9

3 pounds baking potatoes, peeled and cut into 1 1/2-inch cubes
1/2 cup olive oil
4 garlic cloves, minced
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon salt
Freshly ground black pepper
1/2 cup beef stock or chicken stock
1/3 cup freshly squeezed lemon juice
2-3 tablespoons chopped fresh oregano

Steps:

Preheat oven to 400°F.
Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.
Sprinkle with the fresh oregano and serve at once.
Variation:
Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.

Roasted Potatoes With Whole Garlic, Lemon and Oregano image

Provided by Kittencalrecipezazz

Categories Potato

Time 1h

Yield 3 pounds potatoes, 10-12 serving(s)

Number Of Ingredients 9

3 lbs potatoes (use small if possible and cut into about 1-1/2 - 2 inch cubes)
1/2 cup olive oil (or more)
2 tablespoons butter, melted (no subs!)
1 whole bulb of garlic, separated into smaller cloves and skins removed (can use two whole bulbs if desired)
2 teaspoons dried oregano (rubbed between fingers, can increase to up to 1 tablespoon)
1 -2 teaspoon salt
black pepper
1/2 cup chicken stock
1/3 cup fresh lemon juice (no bottled please!)

Steps:

Set oven to 400 degrees.
Butter a 13 x 9-inch baking dish.
In a small cup or bowl, whisk together the oil and melted butter; add in dried oregano and mix well.
Place the potatoes and whole garlic cloves in a large bowl.
Pour the oil/butter mixture over the potatoes and the garlic; toss well to coat.
Season with salt and pepper (you can use seasoning salt in place of regular salt, I most always do!) toss well to coat.
Place the potatoes in the baking dish in a single layer, and bake for 15 minutes (if you are lucky enough to have a convection/roast setting on your oven, then use it for this recipe).
Remove and add in the chicken stock; toss the potatoes to coat well, and place back in the oven for about 10 minutes more.
Remove from the oven and sprinkle with fresh lemon juice; toss and place back in the oven for another 10-15 minutes more.
**NOTE** if you like you can preheat the broiler, and broil the potatoes for 2-3 minutes or until golden brown, but that is optional.

Nutrition Facts : Calories 231.8, Fat 13.4, SaturatedFat 3, Cholesterol 6.5, Sodium 279, Carbohydrate 25.9, Fiber 3.2, Sugar 1.5, Protein 3.3

Roasted Potatoes with Oregano and Lemon image

Provided by Martha Stewart

Number Of Ingredients 5

2 pounds fingerling potatoes or other small potatoes
4 sprigs oregano
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
1 tablespoon fresh lemon juice

Steps:

Preheat oven to 450 degrees. On a rimmed baking sheet, toss potatoes and oregano with olive oil; season with salt and pepper. Arrange in a single layer and roast until potatoes are tender when pierced with a knife, about 30 minutes, tossing halfway through. Transfer to a serving bowl and toss with lemon juice.

Nutrition Facts : Calories 127 g, Fat 2 g, Fiber 3 g, Protein 4 g

Lemon Oregano Roasted Potatoes image

Provided by Lisa G. Sweet Pantry Gal

Categories Potatoes

Time 35m

Number Of Ingredients 7

Steps:

1. Clean and quarter potatoes, put in bowl. Zest & squeeze juice of a lemon over potatoes, sprinkle with oregano (rolling oregano between palms of hands to release natural oils) and lemon pepper and mix.
2. Add to baking dish. Drizzel with olive oil and salt. Bake in preheated 450 degree oven for 30min, or until fork tender. Turning half way through. Transfer to serving dish. May also be topped with feta, for a nice greek side dish.