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5.0 from 36 votes

Roasted Mediterranean Potatoes With Lemon And Oregano

These Roasted Mediterranean Potatoes are fully loaded with lemony oregano, garlic, and olive oil flavors. Plus, they couldn’t be easier to make! No boiling needed. Try this simple side dish the next time you’re craving something fresh, unique and flavorful.

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 4
Calories: 165 kcal
Course: Side Dish
Cuisine: Mediterranean

Ingredients

  • 2 lb Yukon gold potatoes
  • 3 cloves garlic
  • 1 ½ teaspoon dry oregano
  • 3 tablespoon extra virgin olive oil
  • 3 tablespoon fresh lemon juice 1 small lemon
  • ¾ teaspoon salt
  • ¼ teaspoon pepper
  • 3 tablespoon fresh parsley

Instructions

    Cup of Yum
  1. Preheat the oven to 400 F and line a large rimmed baking pan with a parchment paper.
  2. 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.
  3. Add minced garlic, sprinkle with dried oregano, salt, ground black pepper. Pour freshly squeezed lemon juice and extra virgin olive oil over the potatoes.
  4. Mix to combine and spread the potatoes evenly in a single layer on a baking dish.
  5. 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.
  6. Remove Roasted Mediterranean Potatoes from the oven, sprinkle with chopped fresh parsley and serve immediately.

Notes

  • Potatoes. Depending on the size or types of potatoes that you're using, you might need more or less than 40 minutes or roasting.
  • Cutting the potatoes into uniform pieces guarantees that they cook evenly. This will prevent some potatoes from being overcooked while others are undercooked.
  • Spreading the potatoes in a single layer on the baking sheet allows for maximum surface area contact with the heat, resulting in crispy and evenly cooked potatoes.
  • Storage. To store leftovers, begin by first allowing them to cool completely at room temperature. Once cooled, transfer the potatoes to an airtight container or resealable plastic bag. Place the container or bag in the refrigerator and store for up to 4 days.
  • Reheating. When reheating the leftovers, you can either do so in the oven or on the stovetop. To reheat in the oven, preheat it to 400°F (205°C) and spread the potatoes in a single layer on a baking sheet. 
  • Bake for 10-15 minutes or until heated through. If reheating on the stovetop, heat a skillet over medium heat and add a small amount of oil or butter. Add the potatoes and cook, stirring occasionally, until they are heated through.
  • Freezing. Unfortunately, freezing the Greek roasted potatoes may not be the best idea. Potatoes have a high water content, which can cause them to become mushy and lose their texture when frozen and thawed. 

Nutrition Information

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 (13%) Fiber 1.6g (6%) Sugar 1.8g (4%) Calcium 34mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 165

% 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.