Best 4 Lemon Oregano Potatoes Recipes

Embark on a culinary journey with our tantalizing Lemon Oregano Potatoes, a symphony of flavors that will delight your taste buds. These succulent potatoes, roasted to golden perfection, are infused with a vibrant blend of aromatic oregano, tangy lemon, and a hint of garlic. Whether you prefer them crispy on the outside and fluffy on the inside, or tender and bursting with flavor, this versatile dish has variations to suit every palate.

In our collection of recipes, you'll find options for both the traditional oven-roasted method and a hassle-free air fryer version, ensuring that you can enjoy this delectable dish with ease. For those who love the classic approach, the oven-roasted recipe provides detailed instructions to achieve crispy-on-the-outside, fluffy-on-the-inside potatoes. Alternatively, the air fryer version offers a healthier option with minimal oil, resulting in a guilt-free indulgence.

But the culinary adventure doesn't stop there. We've curated a selection of delectable variations to keep your taste buds intrigued. From the zesty Lemon Dill Potatoes, infused with the refreshing flavors of dill, to the savory Garlic Parmesan Potatoes, boasting a rich and cheesy crust, each recipe promises a unique taste experience.

Whether you're seeking a vibrant side dish to accompany your main course or a satisfying snack to munch on, our Lemon Oregano Potatoes and its variations are sure to become a staple in your culinary repertoire. So, gather your ingredients and prepare to tantalize your taste buds with this explosion of flavors.

Here are our top 4 tried and tested recipes!

ROASTED POTATOES WITH GARLIC, LEMON, AND OREGANO

Roasted Potatoes with Garlic, Lemon, and Oregano image

For perfect Roasted Potatoes with Garlic, Lemon, and Oregano there is no need to peel them, but I suggest that you halve them, because they taste best when they can absorb more sauce.

Provided by Aglaia Kremezi

Categories Garlic Potato Side Roast Easter Lemon Spring Oregano Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 9

Ingredients

3 pounds baking potatoes, peeled and cut into 1 1/2-inch cubes
1/2 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
1/3 cup freshly squeezed lemon juice
2-3 tablespoons chopped fresh oregano

Steps:

Preheat oven to 400°F.
Place the potatoes in a single layer in a 13-x-9-inch baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil.
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.
Variation:
Dissolve 1 tablespoon tomato paste in the stock, and reduce the amount of lemon juice to taste. Substitute Aleppo pepper or crushed red pepper flakes for the black pepper.

SOPRANOS' BAKED CHICKEN WITH POTATOES, LEMON & OREGANO

Sopranos' Baked Chicken With Potatoes, Lemon & Oregano image

This simple dish is heart-healthy, light, and very satisfying! The Sopranos' Family Cookbook, Recipe by Michele Scicolone, 2002

Provided by Heather3271

Categories Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

2 lemons
3 1/2-4 lbs boneless skinless chicken breasts
3 potatoes, fist-sized, peeled and cut into wedges (preferably Yukon Gold)
1 tablespoon olive oil
1 teaspoon dried oregano
2 garlic cloves, chopped
salt & freshly ground black pepper

Steps:

Preheat the oven to 450 degrees.
Squeeze the juice from 1 lemon. Slice the other one.
Put the chicken and potatoes in a baking pan large enough to hold them in a single layer. Sprinkle the lemon juice, oil, oregano, garlic, and salt and pepper to taste. Turn the pieces to coat evenly, then turn the chicken skin side up. Tuck the lemon slices and potatoes in between the chicken pieces.
Bake the chicken for 45 minutes. Baste with the pan juices. Continue to bake, basting occasionally, for 15 to 30 minutes longer or until the chicken is browned and the potatoes are tender.
Transfer the chicken, potatoes, and lemon slices to a serving platter. Tip the pan and skim off the fat. Pour the juices over the chicken and serve.
NOTES: Red potatoes are yummy, too!

LEMON OREGANO POTATOES

Lemon Oregano Potatoes image

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

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 5

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

Steps:

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 : Calories 214 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 303mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

LEMON POTATOES WITH GARLIC AND OREGANO

LEMON POTATOES WITH GARLIC AND OREGANO image

Categories Potato Bake

Number Of Ingredients 9

Ingredients

3 lbs. Yukon gold or baking potatoes, peeled and cut into 1 1/2 inch pieces
1/2 cup olive or canola oil
4 garlic cloves, crushed or thinly sliced
1 1/2 tsp. dried oregano, crumbled
1 tsp. salt
Freshly ground black pepper
1/2 cup beef or chicken stock
1/3 cup lemon juice
chopped fresh oregano (optional)

Steps:

Preheat oven to 400°F. Spread the potatoes in a single layer in a 9 x 13 baking dish and pour the oil over them. Add the garlic, dried oregano, salt and pepper to taste and toss well to coat with the oil. Roast 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 golden and cooked through. If you like, sprinkle with fresh oregano.

Tips:

Choose the right potatoes: Baby potatoes or Yukon Gold potatoes are ideal for this recipe as they hold their shape well and have a creamy texture.
Cut the potatoes evenly: This will ensure that they cook evenly.
Don't overcrowd the pan: Give the potatoes enough space to roast so that they get crispy on all sides.
Roast the potatoes at a high temperature: This will help them to get crispy on the outside and tender on the inside.
Season the potatoes generously: The lemon-oregano marinade adds a lot of flavor to the potatoes, so don't be afraid to use plenty of it.
Roast the potatoes until they are tender: You can check this by inserting a fork into the center of a potato; it should go in easily.
Serve the potatoes immediately: They are best enjoyed hot out of the oven.

Conclusion:

This lemon-oregano potatoes recipe is a delicious and easy side dish that is perfect for any occasion. The potatoes are crispy on the outside and tender on the inside, and the lemon-oregano marinade adds a bright and flavorful touch. Whether you are serving them at a weeknight dinner or a special occasion meal, these potatoes are sure to be a hit.