Lemon Oregano Roasted Potatoes

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 6 large red or yellow potatoes enough for about 6 -7 cups diced potatoes
  • 2 cloves minced garlic
  • 2 tbsp chopped fresh oregano or 1 tbsp dried oregano
  • zest and juice of one lemon
  • 2 tbsp chopped chives
  • 1 tsp cracked black pepper
  • 1/2 tsp kosher salt
  • 4 tbsp olive oil


  1. Wash and dry the potatoes. Chop into 1 inch cubes and place in a large bowl then pour boiling water over them and let stand for 5 minutes. Drain in a colander and let them steam off for 5 minutes before returning them to the large bowl.
  2. Meanwhile heat a baking sheet in the oven at 425 degrees F.
  3. Mix together all of the remaining ingredients in a small bowl and pour over the steamed potatoes.
  4. Toss all together and turn onto the preheated baking sheet. The potatoes should sizzle as they hit the pan.
  5. Bake at 425 degrees F for about 10 minutes. Give the pan a shake at this pint to make sure the potatoes are not sticking.
  6. Toss them around on the tray and reduce the heat to 400 degrees and bake for another 20 minutes until the potatoes are browned and fork tender. Toss the potatoes again half way through the final 20 minutes of cooking time.