Roasted Potatoes with Lemon & Oregano (Greek Style)

Potatoes: These are the main ingredient, providing a hearty base for the dish.

Olive oil: Adds richness and helps the potatoes crisp up in the oven.

Lemon juice: Provides a tangy flavor that complements the potatoes and oregano.

Dried oregano: Adds a distinct Mediterranean flavor to the dish.

Garlic: Enhances the overall flavor with its aromatic and savory notes.

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

Black pepper: Adds a bit of heat and depth to the dish.

To achieve perfectly crispy potatoes, make sure to spread them out in a single layer on the baking tray. Overcrowding the tray can cause the potatoes to steam rather than roast, resulting in a less crispy texture. Additionally, flipping the potatoes halfway through cooking ensures even browning on all sides.

• potatoes - Substitute with sweet potatoes: Sweet potatoes offer a slightly different flavor profile and a bit of sweetness that complements the lemon and oregano.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for roasting.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, though it will impart a slightly different taste.

• dried oregano - Substitute with dried thyme: Thyme has a similar earthy and slightly minty flavor, making it a good alternative to oregano.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it will have a slightly different texture and intensity.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of moisture and color to the dish.

• freshly ground black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile but will not add the same visual specks to the dish.

• Allow the roasted potatoes to cool completely at room temperature before storing. This helps to prevent condensation, which can make them soggy.

• Transfer the cooled potatoes to an airtight container. If you have a large batch, consider using multiple containers to avoid overcrowding, which can also lead to sogginess.

• Store the container in the refrigerator. The roasted potatoes will keep well for up to 3-4 days.

• For freezing, place the cooled potatoes on a baking sheet in a single layer. This prevents them from sticking together. Freeze for about 1-2 hours or until they are solid.

• Once frozen, transfer the potatoes to a freezer-safe bag or container. Label with the date to keep track of freshness. They can be stored in the freezer for up to 3 months.

• When ready to reheat, preheat your oven to 200°c (400°f). Spread the frozen potatoes on a baking tray in a single layer.

• Bake for 15-20 minutes or until they are heated through and crispy again. You can also reheat in a microwave, but they may not retain their crispiness as well.

• If you prefer, you can reheat smaller portions in a skillet over medium heat. Add a little olive oil to the pan and cook until the potatoes are heated through and crispy.

• Garnish with extra oregano or a squeeze of lemon juice before serving to refresh their flavors.

• Oven Method:

  1. Preheat your oven to 180°C (350°F).
  2. Spread the leftover potatoes on a baking tray in a single layer.
  3. Cover the tray with aluminum foil to prevent the potatoes from drying out.
  4. Heat for about 15-20 minutes, or until the potatoes are warmed through.
  5. For extra crispiness, remove the foil for the last 5 minutes of reheating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Add the leftover potatoes to the skillet, spreading them out evenly.
  4. Cook for about 5-7 minutes, stirring occasionally, until the potatoes are heated through and crispy.

• Microwave Method:

  1. Place the leftover potatoes in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on high for 1-2 minutes, then check the potatoes.
  4. If needed, continue heating in 30-second intervals until the potatoes are warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 180°C (350°F).
  2. Place the leftover potatoes in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check to ensure the potatoes are crispy and heated through.

• Oven: Used to roast the potatoes at a high temperature to achieve a golden brown and crispy texture.

• Mixing bowl: Used to combine the olive oil, lemon juice, oregano, garlic, salt, and pepper with the potato wedges.

• Baking tray: Used to spread the potato wedges in a single layer for even roasting.

• Knife: Used to peel and cut the potatoes into wedges.

• Cutting board: Provides a stable surface for peeling and cutting the potatoes.

• Measuring cup: Used to measure the olive oil and lemon juice accurately.

• Measuring spoon: Used to measure the dried oregano accurately.

• Garlic press: Used to mince the garlic cloves efficiently.

• Spatula: Used to turn the potatoes halfway through cooking to ensure even roasting.

• Serving dish: Used to serve the roasted potatoes hot, optionally garnished with extra oregano.

Preheat the oven first: Start by preheating your oven to 200°C (400°F) while you prepare the other ingredients to save time.

Use pre-peeled potatoes: Purchase pre-peeled and pre-cut potatoes to skip the peeling and cutting steps.

Mix in a ziplock bag: Combine the olive oil, lemon juice, oregano, garlic, salt, and pepper in a large ziplock bag, then add the potato wedges and shake to coat evenly.

Line the baking tray: Use parchment paper or a silicone baking mat on your tray for easy cleanup and to prevent sticking.

Turn halfway through: Set a timer to remind you to turn the potatoes halfway through roasting for even cooking.