Roasted Baby Potatoes with Oregano and Lemon

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  • 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.

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