These rosemary and oregano potatoes are a simple side that works with almost anything on the dinner table. A preheated baking sheet gives them crisp, deeply golden edges while the centers stay creamy, and garlic and olive oil round out the savory Mediterranean flavor. They are especially good alongside roasted or grilled meats and vegetables.
Ingredients
- 3 lb (1.36 kg) Yukon Gold potatoes, cut into 1½-inch pieces
- ¼ cup (55 g) extra-virgin olive oil
- 1 tbsp finely chopped fresh rosemary
- 2 tsp dried oregano
- 1½ tsp table salt
- ½ tsp freshly ground black pepper
- 1 tbsp (15 g) minced garlic
Directions
Season the Potatoes
Heat the oven to 425°F. Place a large rimmed baking sheet in the oven while it heats.
Combine the potatoes with the olive oil, rosemary, oregano, salt, and black pepper. Toss until evenly coated.
Roast
Carefully spread the potatoes on the hot baking sheet in a single layer, placing as many cut sides against the pan as possible. Roast for 25 minutes without disturbing them.
Turn the potatoes, add the minced garlic, and toss briefly to distribute it. Continue roasting for 15–20 minutes, until the potatoes are deeply golden, crisp on the edges, and tender in the center.
Taste and adjust the salt before serving hot.
Notes
Preparation
- Adding the garlic after the first 25 minutes keeps it from burning during the long roast.
- Do not crowd the pan. Divide the potatoes between two preheated baking sheets if needed.
- Serves approximately 8.
Serving Suggestions
- Serve with roasted or grilled chicken, beef, lamb, fish, or vegetables.
- These potatoes pair especially well with our Greek Meatballs (Keftedes) with Tzatziki when another part of the meal already provides plenty of lemon.
Variations
- Substitute 1 tsp dried rosemary, crushed between your fingers, for the fresh rosemary.
Make-Ahead & Storage
- The potatoes are best served immediately while the edges are crisp.
- Refrigerate leftovers in an airtight container for up to 3 days. Reheat at 425°F for 10–15 minutes, until hot and crisp.