Herb-Roasted Potatoes with Oregano Olive Oil Blend

Crisp-skinned potatoes, tender centers, and a shower of parsley and garlic make this side dish feel instantly inviting. Oregano Infused Olive Oil brings earthy oregano notes that warm up every bite and help the potatoes roast with deeper, more savory flavor. It is easy enough for a weeknight dinner yet polished enough for a holiday table or family dinner.

Garden Infuzions

Herb-Roasted Potatoes with Oregano Olive Oil Blend

Golden potatoes roast until crisp at the edges and tender inside, then finish with Oregano Infused Olive Oil, garlic, and fresh herbs for a simple side with big flavor.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 people

Course: Side Dish

Cuisine: American Classics, Mediterranean

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 2 pounds Yukon Gold potatoes cut into 1 1/2-inch pieces
• 3 tablespoons Oregano Infused Olive Oil
• 1 tablespoon extra virgin olive oil
• 4 cloves garlic minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh rosemary
• 1/4 teaspoon red pepper flakes

Equipment

• 1 Large mixing bowl For tossing the potatoes
• 1 Sheet Pan Large enough to keep potatoes in a single layer
• 1 Parchment paper For easier cleanup
• 1 Spatula For turning potatoes during roasting
• 1 Chef Knife For cutting potatoes
• 1 Cutting board For prep

Method

 

Instructions

1. 1. Preheat the oven to 425°F and line a large sheet pan with parchment paper.
2. 2. Place the potatoes in a large bowl and add the Oregano Infused Olive Oil, extra virgin olive oil, garlic, salt, black pepper, dried oregano, and red pepper flakes. Toss until the potatoes are evenly coated.
3. 3. Spread the potatoes in a single layer on the prepared sheet pan, leaving space between the pieces for browning.
4. 4. Roast for 20 minutes, then flip the potatoes with a spatula.
5. 5. Continue roasting for 15 to 20 minutes more, until the potatoes are deep golden and fork-tender.
6. 6. Transfer to a serving bowl and toss with the parsley and rosemary.
7. 7. Taste and add a pinch more salt if needed, then serve hot.

Notes

For the crispiest edges, avoid overcrowding the pan. If your potatoes are especially large, cut them a little smaller so they finish in the same window. A squeeze of lemon at the table is optional but brightens the finished dish nicely.

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Recipe Tips

Cut the potatoes into even pieces so they roast at the same pace. Give them plenty of space on the baking sheet so the edges can turn crisp instead of steaming. Toss with the oregano olive oil before roasting, then finish with fresh parsley after they come out of the oven.

Serving Suggestions

Serve these potatoes alongside roasted fish, grilled chicken, a simple egg brunch plate, or a platter of vegetables and dip. They also fit nicely into a casual dinner spread with salad and crusty bread.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a sheet pan in a hot oven or in an air fryer so the edges can regain some crispness.

Variations

Add chopped rosemary for a piney finish, swap in smoked paprika for a deeper roasted note, or scatter Parmesan over the top during the last few minutes of baking. You can also add red onion wedges to the pan for extra sweetness and color.

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