19 Reviews of Roasted Oregano Potatoes

From: **Jubes**

On Jun 9, 2008

Reviewed during ZWT4 These were great potatoes. The oregano baked nicely with the potato. Served alongside Greek Baked Fish for a totally delicious dinner. Photo also being posted

From: Wildflour

On Jun 12, 2008

These were AWESOME!!! WOW! What great flavor!! I baked mine covered for the first 45 minutes then uncovered for the last 15, because we prefer our potatoes a little softer and less crunchy. And they were TDF!! Thanks so much!! Made for the ZWT4

From: mama's kitchen

On Jun 12, 2008

Great side! Took just minutes to prepare. I used some fresh red potatoes that came right out of our garden and this really showed off their fresh flavor. Next time I will probably reduce the olive oil used but that is pers. pref. I found some GREEK oregano in the store in my lil' ol' Texas town- I was shocked- but I grebbed it because I wanted to see if there was a difference between local oregano and that grown in Greece. I didnt find much of a difference but enjoyed the experiment. I used extra virgin olive oil here, though you can just use regular olive oil. All I had was extra virgin. This was simple and tasty! Thanks so much Parsley! Made for ZWT4

From: Beautiful BC

On Jun 7, 2008

My family really enjoyed these potatoes. I used small new potatoes cut into quarters lengthwise. Mixed the olive oil with sea salt, 1 tsp of pepper and the oregano then dumped over the potatoes in a large ziplock bag. Let them sit in that for about an hour until I was ready to put them in the oven. Next time I will add garlic and I think that will take this to a 5 star rating. Made for ZWT4.

From: SusieQusie

On Nov 8, 2007

I served these with meatloaf instead of my usual ho-hum mashed potatoes - what a treat and so easy to prepare + they bake right along with the meat. I added some garlic powder and used dried oregano as I was afraid fresh would burn and become bitter. Rather than drizzling the oil, I put the spuds in a big bowl with the spice and tossed with only 2 TBL oil. That seeemd to be plenty. Thanks for posting your recipe and perking up my dinner!

From: MrsDoty

On Sep 4, 2006

This is fast to prepare and very tasty. One note, I used fresh Greek oregano from the garden. This one's a keeper!

From: Merlot

On Oct 2, 2007

This once again proves you don't have to have a lot of expensive ingredients and complicated steps to serve wonderful, satisfying food. These potatoes really hit the spot with a crunchy roasted outside and a soft tender inside. Thanks for sharing, Parsley.

From: **Mandy**

On Oct 29, 2007

This was a nice side to our chicken parma last night. I used olive oil infused with garlic & basil which was a nice touch. I think some lemon juice & garlic added to this would be quite nice too. I enjoyed it but fusspot DH wouldn't eat his.

From: CraftScout

On Jun 12, 2008

NUMMY! Simple, only one pan to wash, great recipe. This is very similar to how I bake red potatoes all the time, and my family loves it. Thank you for posting, made for ZWT4.

From: Vicki in CT

On Jun 13, 2008

The potatoes tasted good, but the smell while cooking was amazing!! Great side dish. For ZWT.