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.
- 1 1/2 lbs new potatoes
halved or quartered if large
- 1 Tbsp plus 1 tsp extra-virgin olive oil
- 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
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
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