Roasted Potatoes with Garlic, Lemon and Oregano

  • Yield: 6 servings


3pounds baking potatoes, peeled and cut into 1 1/2-inch cubes
1/2cup olive oil
4-- garlic cloves, minced
1 1/2teaspoons dried oregano, crushed
1teaspoon salt
-- Freshly ground pepper to taste
1/2cup beef stock or chicken stock
1/3cup fresh lemon juice
2 to 3tablespoons chopped fresh oregano


  1. Place the potatoes in a single layer in a 9×13-inch baking dish.  Pour the olive oil over the potatoes.  Add the garlic, dried oregano, salt and pepper and toss to coat.  Bake the potatoes at 400F for 15 minutes.  Add the stock and mix well.  Bake for 10 minutes longer.  Stir in the lemon juice.  Bake for 10 to 15 minutes longer or until the potatoes are tender.  To brown the potatoes, broil for 2 to 3 minutes.  Sprinkle with the fresh oregano and serve immediately.

Recipe reprinted with permission from the Junior Service League of Grand Junction's Celebrate Colorado West of the Rockies (Junior Service League of Grand Junction, Colorado, 2005).


Nutritional Info *per serving

  • Calories 360
  • Fat 19g
  • Cholesterol 0mg
  • Sodium 390mg
  • Carbohydrate 44g
  • Fiber 3g
  • Protein 6g