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 is needed. Try this simple side dish the next time you’re craving something fresh, unique, and flavorful.
I think we can all agree that potatoes make the ultimate comfort food. Whether they're Loaded with some yummy toppings, in a Pancake form or Hasselback style, potatoes never go out of style.
Roasted Mediterranean potatoes are one of the easiest side dishes for dinner with the added benefit of being healthy.
There's no need to complicate the recipe and use a ton of spices. Potatoes need just a little bit of simple seasoning to bring out potato's natural deliciousness.
I will show you how to prepare the most addictive Roasted Greek Potatoes with lemon and oregano.
It's one of my favorite vegan potato recipes and I guarantee, everyone will be requesting this recipe.
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💭 Here's Why This Greek Potatoes recipe works:
- simple seasoning and short prep time. The Mediterranean potatoes soak up the bright flavors of lemon, oregano and pungent garlic, giving them new depth and character. In addition, a short prep time makes them this potato recipe perfect for a last minute side dish idea.
- no-boiling required for the perfect texture. Here's a thing, parboiling the potatoes prior to baking is a good way to make sure the potatoes are evenly cooked and to give them an extra crispy interior. But in my opinion, cutting the potatoes to be the same size and stirring them halfway in the oven results in the delicious tender interior and beautiful crispy exterior. No need to parboil.
- healthy. Potatoes contain plenty of nutrients and it's worth including them in your diet. They're a good source of iron, phosphorus, calcium and magnesium as well as fiber that can help in lowering cholesterol.
Ingredients
Here's an overview of the specific ingredients for this recipe. For the exact ingredients and measurements, please scroll to the recipe card below.
Ingredient Notes
- potatoes. You can make this recipe with any potatoes. Yukon Gold, Russet or Red potatoes all work here. You can even use Fingerling potatoes. Just make sure to cut them evenly.
- lemon juice. In this recipe you should be using freshly squeezed lemon juice. Bottled lemon juice usually contains other ingredients and the roasted Mediterranean potatoes won't result in the same flavor.
🔪 How To Make Lemon Oregano Mediterranean Potatoes
- 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 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. Depending on the size or types of potatoes that you're using, you might need more or less than 40 minutes or roasting.
- Remove lemon Roasted Mediterranean Potatoes from the oven, sprinkle with chopped fresh parsley and serve immediately.
📖 Recipe Variations
- herbs. This recipe can also be upgraded with the addition of other spices and herbs like paprika, fresh thyme or rosemary.
- garnish. For a creative twist, I recommend serving these lemon and oregano Mediterranean potatoes with some Kalamata olives, cherry tomatoes on the side and maybe some crumbled Feta cheese.
💬 Frequently Asked Questions
Absolutely. Roasted potatoes keep great in a refrigerator. Before serving I recommend reheating them in a the oven for about 10 minutes. This will help them crisp back up.
I don't see why not.
Stirring halfway will ensure an even cooking.
Small potatoes are fine however they will need less time. Probably about 25 to 30 minutes total.
Yukon gold are considered the most popular for roasting. They have just enough starch to hold their shape in the oven and thin skin which makes them crisp up faster.
🥗 Serving Suggestions
These Mediterranean Roast Potatoes with lemon and garlic are great to serve alongside Mediterranean Asparagus, Muhammara Dip and Baked Eggplant Steaks.
⏲️ Storing And Reheating
These lemon and garlic Mediterranean Diet Potatoes will keep for about 3 to 4 days. Store the leftovers covered in a fridge.
Reheat in a microwave or in the preheated to 400 F oven for about 10 minutes until the potatoes are crispy again.
I don't recommend to freeze roasted Mediterranean potatoes, since they tend to change their texture when frozen and defrosted.
🍟 Similar Recipes
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For a quick overview of the recipe, please check out Roasted Greek Lemon Oregano Potatoes web-story.
Recipe
Roasted Mediterranean Potatoes With Lemon And Oregano
Ingredients
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.
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