Roasted Oregano Potatoes
Print Recipe

Roasted Baby Potatoes with Oregano & Lemon – 3 Weight Watchers Points Plus Value

You'll never go back to regular potatoes after making this recipe. With a lemon, oregano, & olive oil seasoning, they crisp up in the oven to create an amazing side dish for your meal.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Side Dish
Cuisine: American
Keyword: baby potato recipe, baby potatoes, potato side dish recipe, potatoes, roasted baby potatoes, roasted baby potatoes with oregano and lemon
Servings: 6 Servings
Author: Housewives of Frederick County


  • - 1 1/2 lbs new potatoes halved or quartered if large
  • - 1 Tbsp plus 1 tsp extra-virgin olive oil divided
  • - 1 1/2 Tbsp fresh lemon juice
  • - 2 tsp dried oregano
  • - 3/4 tsp sea salt or kosher salt or to taste
  • - 1 tsp minced garlic
  • - 1/4 tsp freshly ground black pepper
  • - 1 tsp lemon zest or to taste
  • - 1 lemon cut into 6 wedges
  • - 1 Tbsp mint leaves for garnish


  • Preheat oven to 375 degrees.
  • In a 13x9 inch baking pan, toss potatoes with 1 tablespoon oil until coated.
  • Sprinkle wih lemon juice, oregano, salt, garlic, and pepper; toss to coat.
  • Roast 30 minutes; remove from oven and stir.
  • Roast until light golden in spots and tender, about 15 minutes more.
  • Transfer potatoes to a serving bowl and toss with lemon zest and remaining 1 teaspoon oil; serve with lemon wedges and garnish with mint, if desired.


3 Weight Watchers Points Plus Value