Oregano & lemon roasties

Oregano & lemon roasties

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(3 ratings)

Prep: 10 mins Cook: 40 mins


Serves 4
Zesty Greek-style roasties, wonderful with roast lamb

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal183
  • fat4g
  • saturates1g
  • carbs34g
  • sugars1g
  • fibre3g
  • protein4g
  • salt0.04g
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  • 1.2kg potatoes, cut into 4cm chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 oregano sprigs, leaves stripped



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • zest 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Heat the oven to 150C/fan 130C/gas 2. Boil the potatoes in a large pan of water for 3 mins, then drain well. Tip onto a large baking sheet and toss with the oregano, lemon zest, olive oil and some seasoning.

  2. Put the potatoes into the oven for 15 mins (the last 15 mins of the lamb's cooking time, if cooking together - see 'Goes well with' recipe), then turn up the heat to 220C/fan 200C/gas 7. Roast the potatoes for a further 20 mins, turning once, until golden and crisp.

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Comments, questions and tips

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9th Apr, 2012
Lovely. Went well with lamb. Will add more lemon next time. I used dried oregano.
17th Feb, 2011
Very good but the lemon was not noticeable. This absolutely may reflect on the lemon in question. I'll get a better quality next time or use two.
8th Jul, 2009
Loved these - definitely the best roast potatoes, especially with lamb
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