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Lemon Oregano Potatoes

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Total Time:Prep: 10 min. Bake: 35 min.

By Taste Of Home Editorial Team

Recipe by Kate Hilts

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 28, 2023

My husband, Tom, made these tender potatoes when we were first married. They've remained a family favorite to this day. —Kate Hilts, Grand Rapids, Michigan

TEST KITCHEN APPROVED

Lemon Oregano Potatoes

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Yield:4 servings
Prep:10 min
Cook:35 min
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Ingredients

  • 3 large red or russet potatoes, peeled and cut into 1-inch cubes
  • 1/4 cup olive oil
  • 3 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
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Directions

  1. Place potatoes in a saucepan and cover with water. Bring to a boil over medium heat. Reduce heat. Simmer, uncovered, for 5-8 minutes or until potatoes are crisp-tender; drain. Add the oil, lemon juice, oregano and salt, and toss well to coat. Mixture should form a slight paste on the outside of the potatoes. Transfer to a greased rimmed baking sheet. Bake, uncovered, at 450° for 20-25 minutes or until potatoes just start to release from the baking sheet. Turn and continue roasting until tender and deep golden brown, 15-20 minutes longer.

Nutrition Facts

1 cup: 214 calories, 14g fat (2g saturated fat), 0 cholesterol, 303mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 3 fat, 1-1/2 starch.
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