Better known among friends as Sofia’s Fabulous Potatoes, this rustic dish is a staple in Greek villages—simple yet unforgettable. At a recent dinner party, Sofia casually peeled and chopped potatoes while chatting with guests, sprinkling in seasonings almost absentmindedly. But the moment everyone tasted the finished dish, conversation stopped and eyes lit up—these lemony roasted potatoes are that good.
The secret lies in using true Greek oregano. Its savory, earthy aroma sets this recipe apart from ordinary roasted potatoes, delivering the bold, authentic flavor you’d find in a village taverna. Once you try them, you’ll understand why this recipe is legendary among Sofia’s circle.
INGREDIENTS:
3 pounds waxy potatoes, such as Golden Yukon or red potatoes, peeled and cut into wedges
1/2 cup extra virgin olive oil
4 garlic cloves, minced
1 1/2 teaspoons dried Greek oregano, crumbled
1 teaspoon salt
Freshly ground black pepper
1/3 cup freshly squeezed lemon juice
2-3 tablespoons chopped fresh Greek oregano or finish with a dusting of dried Greek oregano
METHOD:
Preheat oven to 400°F.
Place potato cubes in a 13 x 9-inch baking dish. Drizzle with olive oil, then add garlic, dried oregano, salt, and black pepper. Toss well to coat evenly.
Roast for 20 minutes. Remove from the oven, drizzle with lemon juice, toss again, and return to bake for another 20 minutes, or until the potatoes are tender and golden at the edges.
For extra crispness, place under the broiler for 2 to 3 minutes, watching carefully until lightly browned.
Sprinkle with fresh Greek oregano (or an extra dusting of dried) and serve hot.
* Oregano is generally classified into two categories: Mediterranean and Mexican. Despite the shared name and similar flavors, these are two completely different species. Greek oregano, also known as wild marjoram, tends to be the most savory, earthy, and aromatic of the Mediterranean oregano varieties. Greek oregano is also very easy to grow.
