Boistfort Valley Farm
Community Supported Recipe Box

Roasted Potatoes with Garlic, Lemon, and Oregano


  • 3 pounds baking potatoes, peeled and cut into 1 1/2-inch cubes
  • 1/4 cup olive oil
  • 4 garlic cloves, minced
  • 1 1/2 teaspoons dried oregano, crumbled
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1/2 cup beef stock or chicken stock (or vegetable stock)
  • 1/4 cup freshly squeezed lemon juice
  • 2-3 tablespoons chopped fresh oregano


dish: side
season: spring

Preheat oven to 400°F.

Place the potatoes, garlic, dried oregano, salt and pepper (to taste) in a large bowl and toss well to coat. Arrange in a single layer in a 13-x-9-inch baking dish.

Bake the potatoes for 15 minutes. Add the stock, toss and bake for 10 minutes more. Add the lemon juice, toss and bake for 10 to 15 minutes more, or until the potatoes are cooked through. If you like, preheat the broiler and broil the potatoes for 2 to 3 minutes, or until golden brown.

Sprinkle with the fresh oregano and serve at once.

Adapted from Epicurious, 2000, The Foods of the Greek Islands: Cooking and Culture at the Crossroads of the Mediterranean, by Aglaia Kremezi