Greek herb roasted potatoes

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15 min


6 servings

* PLUS Roasting Time: 120 minutes


  • 1/4 cup water
  • 3 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp dried oregano leaves
  • 1 tsp salt
  • 6 medium potatoes , preferably Yukon Gold
  • 2 bay leaves , optional


  • Preheat oven to 350F (180C). In a 9×13-inch (3-L) baking dish, whisk water with lemon juice, oil, oregano and salt. Peel potatoes, then cut into large chunks. Place in dish, toss to coat and tuck in bay leaves.
  • Roast, uncovered, in centre of preheated oven, stirring occasionally, until potatoes are tender, about 1 1/2 hours. If water evaporates before potatoes are done, pour in a few more tablespoons of water when needed. Remove bay leaves before serving. Great with our Feta & Sun-Dried Tomato-Stuffed Turkey Roll.

Nutrition (per serving)

  • Calories
  • 161,
  • Protein
  • 3.7 g,
  • Carbohydrates
  • 32.3 g,
  • Fat
  • 2.5 g,
  • Fibre
  • 2.7 g,
  • Sodium
  • 395 mg.

These citrus-scented spuds are slow-roasted with lemon juice and lots of oregano – just like the ones you get at a Greek restaurant.

Kitchen Tip

If roasting with our Feta & Sun-Dried Tomato-Stuffed Turkey Roll, position oven racks in top and bottom thirds of oven. Roast potatoes on rack below turkey.