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This recipe is a favorite in my house - potatoes roasted with lemon juice, olive oil, garlic and oregano! They're pungent and wonderful and pair nicely with almost everything. They take a little bit of time but they're worth it!

Step 1: What You'll Need:

  • 3-4 large russet potatoes (start with 3 and add one more if they don't fill your baking dish)
  • a glass baking dish (mine is 13 x 9)
  • salt and pepper
  • dried oregano
  • one lemon (maybe two if you really like lemon!)
  • 1/3 cup olive oil (good quality!)
  • 1/2 cup water
  • 3 cloves garlic
  • cutting board, knife and peeler
  • measuring cup
  • a 400 F oven
  • about 1 1/2 hours, total

Keep in mind that this is just a basic recipe - it's great to add more vegetables (carrots, green beans, onions, brussels sprouts!) and try different seasonings (a little vinegar, some paprika, fresh herbs).

Step 2: Prep Potatoes and Preheat Your Oven!

First of all, set your oven to 400 F. You want it to be nice and toasty when the potatoes are ready to go in!

Peel the potatoes and cut them into large chunks, 1 1/2 inches at least.

I don't worry about getting all the skin off because this is not a beauty contest. :D

Place them in your baking dish to see if you've got the right amount - if you need a little more, cut up the fourth potato.

Step 3: Garlic and Seasonings!

Mince your garlic and add it to the pan with the potatoes.

Then, add a couple of pinches of salt, enough pepper to suit your tastes, and about a teaspoon of dried oregano.

Step 4: Juice Your Lemon!

Roll your lemon on the countertop or zap it in the microwave for a few seconds to get it super juicy.

If you have a glass juicer, I'd use that so you avoid seeds. :)

You need at least 1/4 cup lemon juice - a little more is even better!

Step 5: Add Oil, Lemon Juice and Water.

Put 1/3 cup olive oil, 1/2 cup water and your 1/4 cup+ or lemon juice into the pan with the potatoes and seasonings and mix well with clean hands.

Step 6: Roasting!

Put them in a 400 F oven for 30 minutes.

Once the 30 minutes is up, pull them out and stir them. You should see some browned tips! Hooray! Check the liquid level in the pan at this point, if it's less than half of what it was, add 1/4 cup more water. If they dry out completely you can end up with burnt garlic, which is noooooooo good.

Put them back in for 30 minutes.

At the end of this, they should be crisping nicely. If you'd like them a little more brown, or if there's still a little liquid left in the pan, put them in for ten more minutes.

The first three photos are how they look after the first thirty minutes, the last three are how they'll look when they're done!

Step 7: Serve!

Great with sour cream, sriracha, ketchup... most any condiment you like will go with these! I like them with the oil from the pan... they don't need much to make them tasty.

We had these tonight with a roast chicken and a salad... and they were so good. :D

<p>I am sorry, I have made this dish with several types of potatoes and russet potato is the worst one to pick for this. It doesn't have a good texture like maris piper potato. </p>
I'm making these for the second time tonight. Gonna try Yukon golds instead of russets this time. They are so good!
<p>EXCELLENT! Thanks!</p>
looks great going to try!!!
wow !!! Cool :)
anyone greek like meh here? :D
We enjoyed this one...
Oh wow!! Oh so yummy!!!
It tastes nice and is more healthy than fried potatoes. It is quite common here in Greece indeed, and it is also common similar recipes combined with chicken and beef too.
You want to make this recipe even more tastier cut potatoes in wedges add onions, greek oregano (dried) roast a chicken on top of potatoes now you have the fat from the chicken soaking into the potatoes Wow very tasty,
I made these for dinner with 4 potatoes, and they were completely eaten up within 15 minutes! Thanks for the recipe, they're delicious (though I did have to cook them considerably longer)
Wanted to come back with some immediate feedback--just took these babies out of the oven and they are DELICIOUS! The lemon adds the perfect tang and helps soften everything up. I used up some sad old potatoes (the same ones I was talking about in my last comment, lol) and added a whole chopped onion to the pan as well. I upped the lemon juice to 1/3 cup (from a bottle, not fresh) and used Italian seasoning instead of straight oregano because that's what I had. This is really delicious, and the lemon taste makes it quite unique. I love the onion and garlic with it too. Yummmmm, gonna go have some more before my husband gets home ;-)<br><br>I'll try and add the photo I took when I get around to it, but I don't want these getting cold... Mmm mm good! Thanks for the excellent recipe. I found that with a bit extra lemon juice, the hour time was perfect and there wasn't much liquid left over. Mine did not brown too much and I left the skin on. Totally recommended people!
Yay! I am so happy you like them. :D<br /><br />Now I'm hungry for them again after reading your descriptions, haha.
Does it affect the recipe if you don't peel them? There are so many vitamins in the skin, I almost never peel--just scrub. :-)
The peels on russet or idaho potatoes can get a little chewy in this recipe, so I prefer to do it without - but it's perfectly fine to leave them on!<br /><br />Though gold and red potatoes work great. :)
Thanks for the reply! I do have half a bag of fancy colored potatoes and I think I will try this out with company we're having tonight. :-)
I've tried over baked potatoes quite a few ways, but never with lemon and oregano! I'll definitely try these out. :-) Thanks for the recipe!
I see you love potatoes as much as me. I do the sweet potato fries every chance I get and these too. I can make a meal off of potatoes when I have NO money for anything else. <br> <br>I tend to mic these a tadge first to save electricity. Although I think the fries are better in the oven all the way. I have a GE Toaster/Broiler/Rotisserie Oven that is smaller and works just fine for me... since I got it at Wal-Mart years ago for only $49.97 ish........ and guess what? I bought a LOT of sweet potatoes there this past week for only 29 cents a pound. <br> <br>FROM MY HOUSE TO YOURS.... <br>HAVE A HAPPY, BLESSED THANKSGIVING!
i think i'm going to drown in my own drool<br>these look sooooo yummy<br>i love potatoes
OMG! these look amazing i'll be trying them sometime this week.

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Bio: part of the Instructables Design Studio by day, stitch witch by night. follow me on instagram @makingjiggy to see what i'm working on! ^_^
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