Authentic Greek Lemon Oregano Roasted Potatoes Recipe
These are the absolute best lemon oregano roasted potatoes! They are golden and crispy on the outside, creamy on the inside, and infused with lemon zest and oregano for the best flavor.
This post may contain affiliate links. Read our affiliate policy.
Post last updated April 29, 2026.
Regular salt and pepper roasted baby potatoes are fine but there’s something special when they’re infused with lemon and oregano. It adds tang that penetrates the inside of the potato, making them incredibly flavorful.
In my book, these potatoes need to be peeled in order to really soak up the lemon juice, oregano, and olive oil. I also like to roast them whole—they are baby potatoes after all. Cutting them would cut down (get it!) on the roasting time but I think the longer roasting time results in creamier potatoes that have more time to soak up the lemon and extra-virgin olive oil marinade.
Their beauty lies in their versatility, they go with practically anything—with eggs for breakfast, broiled cod at dinner—not to mention they literally take five minutes of prep time and 8 simple ingredients (one of which is water), so they can be tossed together in a flash and then just wait for them to cook.
Let’s make them!
What Are Baby Potatoes?
What I mean when I say baby potatoes are simply, small potatoes. Sometimes they’re labeled as new potatoes or creamer potatoes. For this baby potatoes recipe I’ve used either baby red potatoes or baby Yukon gold potatoes; both work beautifully and deliver that classic texture.
Ingredients
- Baby potatoes – Sweet with thin skin (I still like to peel them anyway)
- Lemons – Fresh lemon juice adds bright, fresh acidity that soaks into the potatoes as they roast.
- Extra virgin olive oil – My favorite brand is California Ranch Extra Virgin Olive Oil. It’s fresher than imported olive oils.
- Dried oregano – You can also use chopped fresh oregano, just double the amount.
- Kosher salt and freshly ground black pepper – I always use Morton kosher salt.
How To Make The Best Greek Potatoes (Step-by-Step Instructions with Pictures)
step one
Peel the potatoes. This is my favorite inexpensive potato peeler. Also, heat oven to 425°F.
step two
Toss all the ingredients together. Combine the potatoes with all the other ingredients in a medium baking pan (not a rimmed baking sheet). Toss until potatoes are coated and lay in a single layer.
step three
Roast. Roast in the oven until they are golden and tender enough that a knife easily slides through a potato, about 1 hour to an 1 hour 20 minutes depending on how big the potatoes are. Turn the potatoes every 20 minutes or so.
step four
Enjoy! I think these potatoes are beautiful as they are but if you want to garnish them with a sprinkling of parmesan cheese that would be good. Serve these unbelievably amazing potatoes with just about anything like, baby back ribs or Thanksgiving turkey!
What Makes These The Best Roasted Baby Potatoes?
- So much flavor with so few ingredients! No need to chop garlic, pick parsley or thyme leaves off little stems. Just peel some potatoes, zest a lemon, and bam! Best potatoes ever.
- Easy clean-up. I like to toss all the ingredients together in the baking dish instead of dirtying a separate bowl.
- Great for meal prep. Make a batch and save them in an airtight container in the refrigerator. Reheating them in the oven or microwave is easy!
- That classic Greek flavor. Inspired by traditional Greek dishes, this recipe delivers the essence of Greek food in one simple recipe.
Roasted Baby Potatoes FAQ’s
Why are my potatoes still hard? Don’t rush this recipe. Roast potatoes until they are fork tender. This could take up to an hour and a half depending on how big your potatoes are. To speed up the process, you can add 1/2 cup or so of chicken stock or vegetable broth to the bottom of the baking dish.
Can I use other herbs? I really love the Greek-inspired lemon and oregano combo but if you wanted to use other fresh herbs like fresh parsley or other spices feel free to substitute your favorite.
What’s the best roasting pan to use? Use a glass, metal, or ceramic baking dish that is big enough to hold this Greek lemon potatoes recipe in a single layer but not a lot of extra room. You want the lemon mixture to soak into the potatoes not just evaporate in the pan. Smaller is better, I use a 7 x 11-inch baking dish.
What to Serve Alongside These Roasted Potatoes
These are the crunchiest roast potatoes and are a dinner staple at our house and go with everything from salmon to grilled pork loin and a crisp green salad. If you are serving this Greek potatoes recipe at a dinner party and need a dessert, try my snickerdoodle cheesecake cookies (they only have 5 ingredients!)
Even though this delicious side dish may seem like exclusive dinner material, these roasted potatoes are especially delicious alongside brunch favorites like my breakfast bruschetta and pumpkin walnut bread, so keep them in mind for breakfast too.
Roasted Mini Potatoes Everyone Will Be Talking About
That’s the vibe we’re going for here. When you make them, let me know what everyone said! Share a photo and tag me on Instagram using @katesbestrecipes so that I can see (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating)! Also, sign up for my weekly recipe newsletter so you never miss a thing.
LEMON-OREGANO ROASTED BABY POTATOES
Ingredients
- 1 pound baby red or Yukon gold potatoes, peeled
- 1 teaspoon packed lemon zest, from 1 lemon
- 3 tablespoons freshly squeezed lemon juice, from 1 lemon
- 3 tablespoons extra virgin olive oil
- 3 tablespoons water
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Heat oven to 425°F. Place all ingredients in a shallow 2-quart baking dish just large enough to hold potatoes in a single layer. Toss all ingredients together to coat potatoes, then arrange them in a single layer.
- Bake until potatoes are well browned and crispy on all sides, about an hour to an hour and a half. Turn potatoes every 20 minutes or so. Test the potatoes with a knife to make sure they're cooked all the way through. It should go through easily.
Notes
- Don’t skimp on the salt. A teaspoon sounds like a lot, but the water dilutes it across the dish and the potatoes need it to taste like anything. If you’re using fine salt instead of kosher, cut it to ¾ teaspoon.
- Fresh oregano: Sub 2 tablespoons fresh chopped oregano for the 2 teaspoons dried. Add half at the start, half in the last 10 minutes so the fresh flavor stays bright.
- What to serve with them: These are dairy-free and gluten-free, which makes them a quiet workhorse for a lot of dinners. Some favorites: Anything Greek: lamb chops, chicken souvlaki, a big Greek salad, Roast chicken, or salmon.
- Why is there water in the recipe? That’s the Greek braise-roast technique. The water reduces with the lemon and oil to form a concentrated dressing that the potatoes drink up while cooking. Don’t skip it.
In support of this small business, Kate’s Best Recipes earns revenue in a few different ways. Several sponsored posts are published each month. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and Kate’s Best Recipes (readers never pay more for products). This income allows me to run the site. Thank you for reading!
