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Roasted Potatoes with Oregano and Lemon

Roasting fingerling potatoes with fresh oregano creates an easy and flavorful side dish. A squeeze of lemon juice before serving lends Mediterranean brightness. Serve it alongside pot roast, lamb chops, or pork tenderloin.

  • Servings: 6
Roasted Potatoes with Oregano and Lemon

Source: Everyday Food, January/February 2011


  • 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


  1. 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.

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