Lemony Greek Potatoes With Oregano and Garlic (Pareve)

By
Miri Rotkovitz
Miri Rotkovitz
Miri Rotkovitz
Registered dietician, teacher, and award-winning cookbook author who has been exploring Jewish cuisine for almost 20 years.
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Updated on 02/7/22
Lemony Greek potatoes with oregano and garlic (pareve)

The Spruce

Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
252 Calories
12g Fat
34g Carbs
4g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 252
% Daily Value*
Total Fat 12g 16%
Saturated Fat 2g 9%
Cholesterol 0mg 0%
Sodium 71mg 3%
Total Carbohydrate 34g 12%
Dietary Fiber 4g 13%
Total Sugars 2g
Protein 4g
Vitamin C 16mg 82%
Calcium 39mg 3%
Iron 2mg 11%
Potassium 836mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The secret to meltingly tender on the inside, crisp on the outside Greek potatoes can be elusive. The flavor is almost right with roasting, but the soft fluffy interiors tend to wind up a no-go. Parboiling the potatoes before roasting yields the right texture, but that extra step can be a hassle. But adding water to the roasting pan—along with a generous amount of olive oil, lemon juice, and spices—proves the trick to easy—and delicious—potatoes. 

Ingredients

  • 1 1/2 to 2 pounds Yukon Gold potatoes, cut into bite-sized chunks

  • 1/4 cup freshly squeezed lemon juice, from about 2 lemons

  • 3 large cloves garlic, minced

  • 1/3 cup extra-virgin olive oil

  • 1/4 cup water

  • 1 tablespoon dried oregano

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients
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  2. Preheat the oven to 400 F.

  3. Place the potatoes in a single layer in a 9 x 13 x 2-inch baking dish. 

    Sliced potatoes
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  4. In a small bowl, whisk together the lemon juice, garlic, olive oil, water, and oregano. Season to taste with salt and pepper.

    Dressing
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  5. Pour the mixture over the potatoes and toss to coat. 

    Potatoes in a pan
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  6. Cover the pan with foil and bake in the preheated oven for 25 minutes. 

    Foil on pan
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  7. Pull the pan from the oven. Raise the heat to 425 F. Carefully remove the foil (be careful, as the steam can burn). Turn the potatoes with a spoon. 

    Roasted potatoes with spoon
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  8. Return the pan to the oven and roast for 20 to 25 minutes more, turning occasionally, or until the potatoes are tender on the inside, and crisp and browned on the outside.

    Roasted potatoes
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  9. Transfer to a serving dish and enjoy!

Make It a Meal 

Serve these potatoes with a Mediterranean-inspired meal of grilled fish marinated in a smoky dressing and topped with tzatziki, a delicious cucumber yogurt sauce. Start with several mezze: think freshly baked pita bread with dips like homemade hummus, baba ghanoush, and roasted fairy tale eggplants with mint and feta. To go with the meal, offer a Classic Greek salad with lemon garlic dressing, or riff on tradition with a Romaine salad with sun-dried tomatoes, pecans, and Feta cheese. Steamed broccoli or asparagus would be great sides, as well. For dessert, serve walnut or pistachio baklava and strong coffee. 

Prefer a meat menu? The lemony potatoes are a natural complement to the citrus notes in Persian Roast Chicken. Take advantage of the oven's heat while the potatoes are roasting, and slide in a pan of zucchini, eggplant, and red peppers to roast at the same time. Serve with baby spinach, treated to a quick saute with olive oil and garlic.