Roasted baby potatoes with oregano and lemon
3
Points®
Total Time
55 min
Prep
10 min
Cook
45 min
Serves
6
Difficulty
Easy
These Greek-inspired roasted new potatoes are wonderful with roast chicken or lamb. It's one of our favorite ways to cook potatoes, as it's mostly hands-off and you get fantastic results. The potatoes are tossed with a bit of olive oil and lemon zest after cooking to round out the flavor and to add a bit of citrusy brightness. They're beautifully complemented by fresh lemon juice, dried oregano, and chopped garlic before going into the oven as well. If desired, you can garnish them with some chopped mint or parsley instead of the mint. For a change, try this recipe with whole fingerling potatoes.
Ingredients
Uncooked new potatoes
1½ pound(s), halved or quartered if large
Olive oil
4 tsp, extra-virgin, divided
Fresh lemon juice
1½ Tbsp
Dried oregano
2 tsp
Jarred minced garlic
1 tsp
Sea salt
¾ tsp, or kosher salt (or to taste)
Black pepper
¼ tsp, freshly ground
Lemon zest
1 tsp, or to taste
Lemon
1 item(s), large, cut into 6 wedges
Peppermint leaves
1 Tbsp, for garnish
