Lemon and Herb Roasted Potatoes


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One of the most popular Greek comfort foods, these roasted potatoes go with everything and contain the most basic ingredients of Greek cuisine: olive oil, lemon, and oregano. Try to find Greek dry oregano if you can; Italian oregano is good too.

Potatoes are often vilified in America (where we usually either deep fry them or smother them with bacon and cheese), but they are a staple longevity food in Ikaria along with black eyed peas, chickpeas, lentils, wild greens, red wine, olive oil, coffee, and herbal teas. Nonagenarians and centenarians there have grown, eaten, and enjoyed them all their lives, and they are nutritional powerhouses when they are not deep fried. They are a good source of vitamin B6, vitamin C, potassium, fiber, and phytonutrients. (Keep the skin on for the most bang for your buck.) They are also inexpensive, easy to prepare and to make taste good with the simplest of recipes.


5 pounds potatoes, scrubbed and cut into thin wedges (Yukon gold work well)

6 cloves garlic, minced

¾ cup olive oil

½ cup good-quality veggie broth

½ cup water

¼ cup fresh squeezed lemon juice

3 teaspoons sea salt, plus more to taste

1 teaspoon freshly ground black pepper, plus more to taste

1 tablespoon dried oregano

1 teaspoon chopped fresh mint


  1. Preheat an oven to 450 degrees F and oil a large baking dish.
  2. In a large bowl, stir the potatoes, garlic, olive oil, broth, water, lemon juice, salt, and pepper together until the potatoes are evenly coated.
  3. Pour into baking dish. Roast in the preheated oven until potatoes start to brown, for about 40 minutes.
  4. Add oregano and mint to potatoes, stirring to combine. If potatoes look dry, pour another ½ cup broth to dish.
  5. Return dish to oven and bake about 30 minutes longer.
  6. Adjust seasoning with salt and pepper, if needed.

Recipe adapted by Naomi Imatome-Yun from  An Apple a Day, one of the most popular and enduring cookbooks among the Adventists of Loma Linda, CA.