Roasted Mediterranean Potatoes With Lemon And Oregano
User Reviews
5
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Prep Time
5 mins
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Cook Time
40 mins
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Total Time
45 mins
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Servings
4
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Calories
165 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Roasted Mediterranean Potatoes With Lemon And Oregano
Description
These potatoes are diced uniformly into roughly 1-inch pieces to ensure even roasting. Tossed with minced garlic, dried oregano, freshly squeezed lemon juice, extra virgin olive oil, salt, and pepper, the seasoned potatoes spread out evenly on a parchment-lined baking sheet to maximize surface contact with the heat.
Roasting at 400°F for about 40 minutes, stirring once midway, results in tender potatoes with lightly crisped edges. The lemon juice adds a fresh acidity that pairs well with the Mediterranean herb oregano, while the olive oil contributes richness. The dish is garnished with fresh chopped parsley just before serving to enhance color and flavor.
These potatoes work well as a side for grilled meats, fish, or as part of a Mediterranean-inspired meal. Their balanced flavor and appealing texture provide a satisfying vegetable component. They are best served immediately to retain crispness and freshness.
To store, cool completely then refrigerate in an airtight container for up to four days. Reheat in the oven or stovetop to restore crispness. Freezing is not recommended due to potential texture loss from moisture. Consistent potato size and spreading in a single layer help achieve even roasting.
Ingredients
- 2 lb potato Yukon gold variety
- 3 cloves garlic
- 1 ½ teaspoon oregano dry
- 3 tablespoon extra virgin olive oil
- 3 tablespoon lemon juice 1 small lemon, fresh
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- 3 tablespoon parsley fresh
Instructions
- Preheat the oven to 400 F and line a large rimmed baking pan with a parchment paper.
- Wash potatoes, pat them dry with a paper towel. Dice into 1” cubes and add to a large bowl. You can make potato wedges or potato cubes, it's up to you. Most important thing to keep in mind is that all potatoes should be roughly the same size.
- Add minced garlic, sprinkle with dried oregano, salt, ground black pepper. Pour freshly squeezed lemon juice and extra virgin olive oil over the potatoes.
- Mix to combine and spread the potatoes evenly in a single layer on a baking dish.
- Roast for 20 minutes. Using a wooden spatula or spoon, carefully stir the potatoes and roast for another 20 minutes until the potatoes are tender when poked with a knife.
- Remove Roasted Mediterranean Potatoes from the oven, sprinkle with chopped fresh parsley and serve immediately.
Notes
- Cut potatoes into uniform sizes to ensure even cooking and avoid uneven texture.
- Spread potatoes in a single layer for maximum crispness.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat roasted potatoes in the oven at 400°F or on the stovetop with a bit of oil to restore crispness.
- Freezing is not recommended as it can cause texture changes due to potato water content.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 17.6g | 6% |
| Protein | 2.3g | 5% |
| Fat | 10.7g | 16% |
| Saturated Fat | 1.5g | 8% |
| Sodium | 366mg | 15% |
| Potassium | 448mg | 10% |
| Fiber | 1.6g | 6% |
| Sugar | 1.8g | 4% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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