• Liz Talley - Urban Graze

Roasted Oregano Potatoes


Using both dried and fresh oregano in this recipe really highlights it's flavor.

1½ lbs. small potatoes, halved (about 6-8)

¼ c. olive oil

2 cloves garlic, minced

¾ tsp. dried oregano

Salt and pepper to taste

¼ c. beef, chicken, or vegetable stock

2 Tbsp. lemon juice

2 Tbsp. fresh oregano leaves

Preheat oven to 400°F.

Combine oil, garlic, dried oregano, salt and pepper and toss with potatoes. Place on a foil lined jelly roll pan or shallow baking dish, and bake for 15 min.

Add the stock, stir, and bake for 10 minutes more.

Add the lemon juice, stir, and bake for 10 minutes more, or until the potatoes are done. Sprinkle with the fresh oregano.

Recipe created or adapted by Liz Talley, Urban Graze

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