Roasted Potatoes With Whole Garlic, Lemon and Oregano

SERVES: 10-12


  • 3
    lbs potatoes (use small if possible and cut into about 1-1/2 - 2 inch cubes)
  • 12
    cup olive oil (or more)
  • 2
    tablespoons butter, melted (no subs!)
  • 1
    whole bulb of garlic, separated into smaller cloves and skins removed (can use two whole bulbs if desired)
  • 2
    teaspoons dried oregano (rubbed between fingers, can increase to up to 1 tablespoon)
  • 1 -2
    teaspoon salt
  • 12
    cup chicken stock
  • 13
    cup fresh lemon juice (no bottled please!)


  • Set oven to 400 degrees.
  • Butter a 13 x 9-inch baking dish.
  • In a small cup or bowl, whisk together the oil and melted butter; add in dried oregano and mix well.
  • Place the potatoes and whole garlic cloves in a large bowl.
  • Pour the oil/butter mixture over the potatoes and the garlic; toss well to coat.
  • Season with salt and pepper (you can use seasoning salt in place of regular salt, I most always do!) toss well to coat.
  • Place the potatoes in the baking dish in a single layer, and bake for 15 minutes (if you are lucky enough to have a convection/roast setting on your oven, then use it for this recipe).
  • Remove and add in the chicken stock; toss the potatoes to coat well, and place back in the oven for about 10 minutes more.
  • Remove from the oven and sprinkle with fresh lemon juice; toss and place back in the oven for another 10-15 minutes more.
  • **NOTE** if you like you can preheat the broiler, and broil the potatoes for 2-3 minutes or until golden brown, but that is optional.