Best 3 Oregano Cubed Potatoes Recipes

Indulge in the tantalizing aroma of oregano-infused cubed potatoes, a culinary delight that tantalizes taste buds with its crispy golden exterior and fluffy, herb-infused interior. Discover a medley of easy-to-follow recipes that cater to various dietary preferences, including classic, vegan, air fryer, and sheet pan variations. Embark on a culinary journey that transforms ordinary potatoes into extraordinary treats, perfect for elevating everyday meals or impressing guests at gatherings.

Here are our top 3 tried and tested recipes!

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

ROASTED POTATOES WITH OREGANO AND LEMON

Roasted Potatoes with Oregano and Lemon image

Roasting fingerling potatoes with fresh oregano creates an easy and flavorful side dish. A squeeze of lemon juice before serving lends Mediterranean brightness.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 5

Ingredients

2 pounds fingerling potatoes or other small potatoes
4 sprigs oregano
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
1 tablespoon fresh lemon juice

Steps:

Preheat oven to 450 degrees. On a rimmed baking sheet, toss potatoes and oregano with olive oil; season with salt and pepper. Arrange in a single layer and roast until potatoes are tender when pierced with a knife, about 30 minutes, tossing halfway through. Transfer to a serving bowl and toss with lemon juice.

Nutrition Facts : Calories 127 g, Fat 2 g, Fiber 3 g, Protein 4 g

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.

Tips:

Choose the right potatoes: Yukon Gold or Russet potatoes are the best choices for this recipe, as they hold their shape well and become nice and crispy when roasted.
Cut the potatoes into uniform cubes: This will help them cook evenly.
Don't overcrowd the pan: Make sure there is enough space between the potatoes so that they can roast properly.
Use plenty of olive oil: This will help the potatoes to crisp up.
Season the potatoes well: Salt, pepper, garlic powder, and oregano are all great choices.
Roast the potatoes at a high temperature: This will help them to get crispy on the outside and fluffy on the inside.
Stir the potatoes occasionally: This will help them to cook evenly.
Serve the potatoes immediately: They are best when hot and crispy.

Conclusion:

These oregano cubed potatoes are a delicious and easy side dish that can be served with a variety of meals. They are crispy on the outside, fluffy on the inside, and full of flavor. Next time you're looking for a simple but satisfying side dish, give these potatoes a try.