Oregano & lemon roasties

Zesty Greek-style roasties, wonderful with roast lamb

  • Prep:10 mins
    Cook:40 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 183
  • fat 4g
  • saturates 1g
  • carbs 34g
  • sugars 1g
  • fibre 3g
  • protein 4g
  • salt 0.04g


  • 1.2kg potatoes, cut into 4cm chunks
  • 2 oregano sprigs, leaves stripped
  • zest 1 lemon
  • 2 tbsp olive oil


Leafy salad with potato croutons
Quarter any leftover roast potatoes and toss with 1 tsp olive oil on a baking tray. Roast at 200C/fan 180C/gas 6 for 15 mins until crisp. Meanwhile, mix 1 tbsp balsamic vinegar with 1 tsp wholegrain mustard and 1 tsp clear honey. Cool the potatoes for 1 min, then toss with 4 handfuls of your favourite leaves or lettuce and the dressing.


  1. Heat the oven to 150C/fan 130C/gas 2. Boil the potatoes in a large pan of water for 3 mins, then drain well. Tip onto a large baking sheet and toss with the oregano, lemon zest, olive oil and some seasoning.

  2. Put the potatoes into the oven for 15 mins (the last 15 mins of the lamb's cooking time, if cooking together - see 'Goes well with' recipe), then turn up the heat to 220C/fan 200C/gas 7. Roast the potatoes for a further 20 mins, turning once, until golden and crisp.

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