Best Roasted Oregano Potatoes Recipes

ROASTED POTATOES WITH GARLIC, LEMON, AND 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.

GRILLED CHICKEN WITH ROASTED GARLIC-OREGANO VINAIGRETTE AND GRILLED FINGERLING POTATOES

Steps:

• Combine garlic, vinegar, oregano, parsley, honey and salt in a blender and blend until smooth. With the motor running, slowly add the oil and process until emulsified. Stir in the red chile flakes.
• Place potatoes in a medium saucepan, cover with cold water and add 1 tablespoon of salt. Bring to a boil over high heat and cook until a paring knife inserted comes out with some resistance. Do not cook the potatoes all the way through because they will continue cooking on the grill. Drain well and when cool enough to handle, slice in half lengthwise.
• Heat the grill to medium.
• Brush the chicken and potatoes with oil and season with salt and pepper. Place the chicken on the grill, skin-side down and grill until golden brown and slightly charred, 6 to 7 minutes. Turn the chicken over and continue grilling until just cooked through, 5 to 6 minutes. A few minutes before the chicken has finished cooking, place the potatoes on the grill, cut-side down and cook until lightly golden brown, about 2 minutes. Turn over and continue grilling about a minute longer. Remove the chicken and potatoes to a platter and immediately drizzle with the roasted garlic-oregano vinaigrette. Let rest 5 minutes before serving. Garnish with oregano sprigs and parsley sprigs.

ROASTED POTATOES WITH WHOLE GARLIC, LEMON AND OREGANO

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.

ROASTED POTATOES WITH OREGANO AND LEMON

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.

ROASTED OREGANO POTATOES

Steps:

• Preheat oven to 350.
• place cut up potatoes in a single layer in a large baking dish. Srinkle with oregano, salt and pepper; toss around alittle to coat evenly.
• Drizzle the olive oil over potatoes.
• Bake at 350, uncovered for about an hour or until potatoes are to desired tenderness.

LEMON OREGANO ROASTED POTATOES

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.

ROASTED MINI POTATOES WITH OREGANO BUTTER

Steps:

• Prehet oven to 425°F.
• On a baking sheet, toss potatoes with olive oil and roast for 30-35 minutes or until potatoes are golden brown and fork-tender.
• Meanwhile, combine the butter, oregano and roasted garlic pastes, salt and pepper in a bowl; gently mix with a fork. Divide butter mixture between 2 large pieces of plastic wrap and roll each into a log and chill in the refrigerator.
• Transfer roasted potatoes to a serving dish and add 2 tablespoons oregano butter (save the rest for a later use) and toss to coat; garnish with fresh oregano and serve immediately.

ROASTED POTATOES WITH OREGANO AND CHEESE

Steps:

• Preheat oven to 450 degrees. Place a rimmed baking sheet in oven; heat 10 minutes. Meanwhile, in a large bowl, toss together potatoes, oil, and 1 teaspoon salt. Carefully remove sheet from oven and arrange potatoes (with oil) in a single layer; set bowl aside.
• Roast potatoes 20 minutes, then flip. Roast until golden and tender when pierced with a knife, about 10 minutes. Remove from oven and immediately transfer to bowl. Add cheese and oregano; toss to combine. Season with salt and pepper.