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Greek-Style Lemon Potatoes with Garlic & Oregano

These crispy lemon potatoes infused with garlic and oregano are a delightful addition to any meal, bursting with flavor and easy to prepare.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Greek
Calories: 200
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pounds small potatoes, halved Opt for waxy potatoes like Yukon Gold or fingerling for great texture.
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano Can substitute with thyme or rosemary if needed.
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, toss the halved potatoes with olive oil, fresh lemon juice, minced garlic, oregano, salt, and pepper. Ensure they are well coated.
  3. Transfer the seasoned potatoes to a baking dish, arranging them in a single layer for even cooking.
Cooking
  1. Place the dish in the preheated oven and bake for about 45 minutes, flipping the potatoes halfway through to ensure they are beautifully browned.
  2. Once golden and tender, remove from the oven. Garnish with fresh parsley if desired and serve hot.

Notes

For added crunch, switch to broil mode for the last 2-3 minutes, but keep a close eye to avoid burning. Store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.