Roasted Baby Potatoes with Oregano and Lemon

Roasted Baby Potatoes with Oregano and Lemon

Roasted Baby Potatoes with Oregano and Lemon
  • Prep time: 10 min
  • Cook time: 45 min
  • Serves: 6
  • Difficulty: Easy
  • Smart Points: 3


  • 1 1/2 pound(s) uncooked new potato(es), halved or quartered if large
  • 4 tsp olive oil, extra-virgin, divided
  • 1 1/2 Tbsp fresh lemon juice
  • 2 tsp dried oregano
  • 1 tsp minced garlic
  • 3/4 tsp sea salt, or kosher salt (or to taste)
  • 1/4 tsp black pepper, freshly ground
  • 1 tsp lemon zest, or to taste
  • 1 medium lemon(s), cut into 6 wedges
  • 1 Tbsp mint leaves, for garnish


  1.  Preheat oven to 375°F. In a 13- X 9-inch baking pan, toss potatoes with 1 tablespoon oil until coated. Sprinkle with lemon juice, oregano, garlic, salt and pepper; toss to coat.
  2.  Roast 30 minutes; remove from oven and stir. Roast until light golden in spots and tender, about 15 minutes more.
  3.  Transfer potatoes to a serving bowl and toss with lemon zest and remaining 1 teaspoon oil; serve with lemon wedges and garnished with mint, if desired. Yields about 3/4 cup per serving.


If desired, garnish with chopped mint or parsley.

For a change, try this recipe with whole fingerling potatoes.

All posted nutrition information is approximate and has been calculated using the nutrition calculator on Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.

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My name is Sarah, I am a weight watchers member since 2005 and a lifetime member since 2007... I lost more than 112 lbs in the first 2 years... and now weight watchers became for me a lifestyle and not a diet.

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