These roasted potatoes are seasoned with garlic and a some dried leaf oregano. The potatoes are roasted to perfection. The recipe calls for vegetable oil, but use extra-virgin olive oil if you prefer that.
See the tips and variations for more flavor suggestions.
"This recipe was so easy and fast--I was even out of paprika and the potatoes were still fabulous. It was just the right combination of spices and not too much oil. So good!" — L.M.
- 4 medium baking potatoes (about 1 1/2 pounds), unpeeled
- 2 cloves garlic, minced
- 3 tablespoons vegetable oil
- 3/4 teaspoon kosher salt
- 1/4 to 1/2 teaspoon freshly ground black pepper
- 1 1/2 teaspoons dried leaf oregano or about 1 tablespoon of fresh chopped oregano leaves
- 1 tablespoon paprika
Heat the oven to 400 F (200 C/Gas 6). Oil a large, rimmed baking pan. The pan should be large enough to hold the potato wedges in a single layer.
Scrub the potatoes, dry them, and cut them into eight wedges, lengthwise.
Arrange the potatoes in the prepared baking pan. Sprinkle with the garlic, vegetable oil, and the remaining seasonings. With your hands, toss and mix until the potatoes are thoroughly coated.
Bake for about 45 minutes to 1 hour, or until the potatoes are tender and browned, and they can be pierced easily with a fork. Turn and stir the potatoes about every 20 minutes.
Tips and Variations
- Rosemary-Garlic Roasted Potatoes: Omit the oregano and paprika and toss the potatoes with 1 1/2 tablespoons of fresh chopped rosemary and an additional clove of minced garlic.
- Replace the vegetable oil with olive oil, butter (melted), duck fat, or part bacon drippings.
- Herb-Roasted Potato Wedges With Lemon: Omit the oregano, garlic, and paprika and toss with 1 1/2 to 2 tablespoons of fresh chopped herbs (rosemary, marjoram, sage, thyme). Just before the potatoes are finished, add 2 tablespoons of fresh chopped parsley or chives and 1 tablespoon of lemon juice.
- Add about 1/2 cup of good quality Parmesan cheese to the potatoes along with the vegetable oil.
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