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Lunch recipe · from the recipe book

Crispy Lemon-Oregano Roasted Red Potatoes

Golden, crisp-edged red potato wedges roasted with garlic and oregano, then tossed with bright lemon juice, zest and fresh parsley for a fluffy, tangy bite.

Crispy Lemon-Oregano Roasted Red Potatoes

Ingredients

  • 4 small680 gRed potatoescut into 1-inch wedges
  • 2 tbsp27 gOlive oil
  • 2 tsp2 gDried oregano
  • 3 cloves9 gGarlicminced
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 2 tbsp30 gLemon juice
  • 2 tsp4 gLemon zest
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Preheat the oven to 425°F (220°C) and set a rack in the upper third.
  2. Pat the red potato wedges dry with a towel so they crisp well.
  3. On a sheet pan, toss the potato wedges with the olive oil, oregano, salt and black pepper, then spread them cut side down in a single layer.
  4. Roast for 20 minutes, until the undersides are golden.
  5. Flip the potatoes, scatter the garlic over them and roast 12 to 15 minutes more, until crisp outside and tender when pierced with a knife.
  6. While the potatoes roast, stir the lemon juice and lemon zest together in a large bowl.
  7. Tip the hot potatoes into the lemon mixture, add the parsley and toss to coat; serve warm.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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