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Roasted Oregano Potatoes

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

Housewives of Frederick County
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 Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Side Dish
Cuisine American
Servings 6 Servings

Ingredients
  

  • - 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

Instructions
 

  • 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.

Notes

3 Weight Watchers Points Plus Value
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