Lemon and Oregano Potatoes

Lemon and Oregano Potatoes by A Communal Table

By Nancy Buchanan



by Nancy Buchanan on September 17, 2012

You  might be wondering why on earth I am posting something as basic as these potatoes.  After all, these are pretty  standard fare, and just about everyone has there own version,  so why?  Well, these aren’t like any roasted potatoes I’ve had  before…. not by a long shot. I am posting them because these are made using a technique I hadn’t tried before ( how is that possible??) and I was so happy with the results (and saw LOTS of applications for the technique) that I decided I simply had to post them.

And I did promise you a potato recipe in my post on Grape Olive Oil Cake…..

So, there you have it… a simple explanation as to why there are here at The Table….

And  this new “technique”? Well, the other day I was doing a little research for the class I am teaching and was looking through some Greek recipes and came across a recipe for Patates Psites or Lemon Potatoes. What intrigued me was the method in which the potatoes were cooked – they are roasted while partially covered by a flavored liquid – in this case water, lemon juice, olive oil  and oregano. As the potatoes roast, they absorb the liquid and crisp up as the liquid evaporates. Genius!! So, of course I had to try them.. and they were fabulous!!

These potatoes are perfect with just about anything that comes off the grill – fish, chicken, beef and of course, they would be terrific with this Grilled Prosciutto Wrapped Pork Tenderloin with Nectarine Chutney. But here is the best part – although you all know that I am obsessed with all things citrus, I realize not everybody is…and these potatoes would be fabulous if you substituted a good chicken or vegetable stock for the lemon juice and water… or just water and some good rosemary infused olive oil… as you can see, the possibilities are truly endless.

If you try any of these variations I’d love to hear what you think!!

Lemon and Oregano Potatoes

Prep Time: 15 minutes

Cook Time: 1 hour

1 hour, 15 minutes

Yield: 6 - 8 servings

Adapted from International Cuisine by Jeffrey MacVeigh


  • 3 lbs.. yukon gold potatoes, scrubbed and cut into inch sized cubes
  • 3 Tbsp. extra virgin olive oil
  • 1 Tbsp. dried oregano or 2 Tbsp. fresh, minced oregano
  • 1 tsp. salt
  • 1/4 tsp. finely ground fresh pepper
  • juice and zest of 1 lemon
  • 2 Tbsp. olive oil or garlic infused olive oil (for drizzling)


  1. Pre heat the oven to 400 degrees.
  2. Spray a 9 x 13 inch pyrex dish (or another same size casserole dish) with cooking spray and set aside.
  3. In a large bowl, toss the potatoes with the olive oil, oregano, salt, pepper, lemon juice and zest. pour potatoes into the prepared dish and spread out into an even layer - potatoes should be snug.
  4. Add water to the dish so that the potatoes are barely covered.
  5. Bake for 30 - 40 minutes or until the water has evaporated. Remove the dish from the oven and drizzle with the remaining olive oil. Return the dish to the oven and bake for another 10 - 15 minutes or until the potatoes are golden brown.
 Lemon and Oregano Potatoes


{ 12 comments… read them below or add one }

aida mollenkamp September 17, 2012 at 2:05 pm

Oooh, this technique sounds fabulous. Thanks for sharing, Nancy!


Allison [Girl's Guide to Social Media] September 17, 2012 at 7:47 pm

Delish. I am making these the next time I grill!


swati September 17, 2012 at 9:28 pm

great clean flavours! yum… it turned out great..thanks!


Deborah September 18, 2012 at 7:45 am

I am a potato addict, and I am loving these. I definitely have to try that method!


the urban baker September 18, 2012 at 7:49 am

I love this simple, yet savory idea and I am making these tonight! I have some reds – will let you know how they come out!


Gina September 18, 2012 at 1:28 pm

I was just thinking that I have some potatoes in my fridge to use! And your other recipes sound great too. Thanks!


marla September 18, 2012 at 10:16 pm

These potatoes are the perfect side dish!


Sylvie @ Gourmande in the Kitchen September 22, 2012 at 1:41 pm

What a great technique I have to try it!


Meagan October 22, 2012 at 3:19 pm

Thanks for sharing, I love finding new potato recipes.


karen October 29, 2012 at 2:13 pm

Weird. That’s about what I did, but the water didn’t evaborate? In anycase, I just dumped most of the water out, and cooked them for an add’l half hour or so and they were delish. Maybe my oven wasn’t really at 400? Who knows, but thanks for getting back to me. Welcome home.


karen October 26, 2012 at 5:32 pm

When you say ‘barely covered’ with water, what do you mean exactly? I have been cooking my potatoes with water barely to the top of the layer of potatoes for almost an hour and the liquid hasn’t really evaporated. My oven is at 400. Did I misunderstand how much water to add?


Nancy October 29, 2012 at 1:58 pm

Hi Karen!! Sorry for not getting back to you earlier – I was out of the country! The amount of water should be to the top of the layer of potatoes with a little spilling over the top of the potatoes but not covering them. Does that make sense? At 400 the water should be evaporating after about 40 minutes based on my tests. Let me know if you are still having trouble with the potatoes and I’ll see if I can figure out the issue!


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