Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted Potatoes with Oregano and Lemon 3.8 (43) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos Servings: 6 Roasting fingerling potatoes with fresh oregano creates an easy and flavorful side dish. A squeeze of lemon juice before serving lends Mediterranean brightness. 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 Directions 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. Cook's Notes Serve this alongside pot roast, lamb chops, or pork tenderloin. Rate it Print