Oregano Garlic Roasted Potatoes

Ingredients

• 4 pieces Potatoes (medium‑size, scrubbed and dried)
• 4 cloves Garlic cloves (peeled and minced)
• 50 g Melted butter (melted)
• 2 tbsp Olive oil (extra‑virgin)
• 1 tsp Dried oregano (optional, adjust to taste)
• 1 tsp Salt (or to taste)

Instructions

1. Preheat Oven

   Set the oven to 200 °C and let it preheat while you prepare the potatoes.

   Time: PT5M

   Temperature: 200°C

2. Prepare Potatoes

   Wash the potatoes, pat dry, and cut them into bite‑size cubes (about 2 cm).

   Time: PT10M

3. Mince Garlic

   Peel the garlic cloves and mince them finely.

   Time: PT3M

4. Mix Seasonings

   In a mixing bowl combine olive oil, melted butter, minced garlic, dried oregano and salt. Stir until smooth.

   Time: PT2M

5. Coat Potatoes

   Add the potato cubes to the bowl and toss until every piece is evenly coated with the butter‑oil mixture.

   Time: PT2M

6. Arrange on Baking Sheet

   Spread the coated potatoes in a single layer on the prepared baking sheet, leaving space between pieces.

   Time: PT2M

7. Roast

   Place the sheet in the oven and roast for 50 minutes, stirring the potatoes every 15 minutes to ensure even browning.

   Time: PT50M

   Temperature: 200°C

8. Finish & Serve

   Remove the potatoes when golden and crisp. Taste and adjust salt if needed, then serve hot.

   Time: PT2M

Nutrition Facts

Calories

340

Protein

4 g

Carbohydrates

35 g

Fat

15 g

Fiber

3 g

Ingredient Substitutions

• Instead of Potatoes: sweet potatoes, yukon gold potatoes
• Instead of Garlic cloves: garlic powder (1 tsp)
• Instead of Melted butter: margarine, extra olive oil (30 ml)
• Instead of Olive oil: vegetable oil, canola oil
• Instead of Dried oregano: Italian seasoning, thyme
• Instead of Salt: sea salt, kosher salt

Equipment Needed

• Oven
• Baking sheet or roasting pan
• Mixing bowl
• Knife
• Cutting board
• Spatula or wooden spoon
• Measuring spoons (optional)

Critical Steps — Do Not Skip

• Preheat the oven to 200 °C before starting
• Coat the potatoes evenly with the butter‑oil mixture
• Stir the potatoes every 15 minutes during roasting

Chef Tips from the Video

• For an extra herbaceous note, add a pinch of fresh rosemary during the last 10 minutes of roasting.
• Sprinkle a little grated Parmesan over the potatoes after the final stir for a cheesy crust.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Re‑heat in a hot oven or skillet to regain crispness.

Freezer: Not recommended – potatoes become soggy after freezing and reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Coat the cut potatoes with the seasoning mixture and refrigerate up to 2 hours before roasting.
• You can pre‑chop the potatoes a day ahead and store them in water to prevent browning.