Go Back

Lemon and Oregano Roasted Potatoes


  • 2 lbs red potatoes quartered
  • 1 Lemon cut in half
  • Olive Oil
  • 1 Tbsp dried Oregano
  • ½ tsp Sea Salt
  • Pepper to taste


  • Preheat oven to 450 degrees.
  • In a medium sized bowl, squeeze the juice from the lemon over potatoes.
  • Lightly coat with olive oil, then add the oregano and toss.
  • Transfer to a 9 x 13 pan or baking sheet and lay potatoes flat.
  • Sprinkle salt over potatoes and place in oven for 30 minutes, stirring halfway through to allow browning on both sides.
  • Potatoes are done when they can be easily pierced with a fork.