Target Health Blog

Oregano Potatoes Roasted with 25 Garlic Cloves, Olive Oil and Fresh Oregeno

January 21, 2019

Target Healthy Eating

This is one of the easiest potato recipes to make and the results are delicious!  ©Joyce Hays, Target Health Inc. Jules gives it 5 stars! The secret is in the combination of very few ingredients. First of all, when roasting anything, don't be afraid to use tons of fresh garlic.  A chemical reaction takes place when garlic is roasted; it takes on a certain depth of sweetness and becomes a completely new vegetable or herb. Next, use your best extra virgin olive oil and finally, use lots of chopped fresh oregano. The chili flakes add a nice zip, and should be used according to your taste. And, btw, I didn't use any salt in my recipe. ©Joyce Hays, Target Health Inc.


2 1/2 pounds red new potatoes (about 6 medium), unpeeled (DON'T PEEL) and cut into 1-inch cubes

25 fresh garlic cloves, sliced but not thin slices

3 heaping Tablespoons fresh (not dried) oregano, well chopped

Pinch salt (optional), I didn't use any salt

Pinch black pepper

Pinch chili flakes

1/2 cup extra virgin olive oil

Fresh simple organic ingredients. ©Joyce Hays, Target Health Inc.


1. Preheat oven to 425 degrees

2. Scrub potatoes, LEAVE THE SKINS ON, then cut into (approx) 1 inch cubes.

These red skins are healthy, tasty and attractive. New potatoes roasted are far more tasty with skins left on. ©Joyce Hays, Target Health Inc.
Try to get organic oregano. And, less of a carbon footprint if it's grown locally. At least this oregano is grown on the East coast. ©Joyce Hays, Target Health Inc.
Fresh oregano and dried oregano have completely different flavors. Both are wonderful to cook with, but in this recipe, only use the fresh. Try to use organic. ©Joyce Hays, Target Health Inc.

3. Wash the fresh oregano, then chop it well.

Isn't 25 garlic cloves a lot“, you ask? The answer is that garlic offers many options. When you roast it, as we're doing in this recipe, it takes on a delicious sweet flavor. 25 cloves of raw garlic would be a different story. ©Joyce Hays, Target Health Inc.

4. Peel the 25 garlic cloves, then cut them into thick slices

5. In a large roasting pan, combine potato cubes, garlic, oregano and extra virgin olive oil. Stir until potatoes are well-coated, and spread them evenly in pan.

Everything is all mixed together and about to go into the oven. ©Joyce Hays, Target Health Inc.

6. Place in oven, and roast until golden brown and crispy, 40 minutes to an hour. (If the potatoes are crowded in the pan, they will take longer to crisp.) Give the potatoes a stir, every once in a while.

7. Remove potatoes and garlic from oven, and transfer to a serving dish. Sprinkle with salt (optional) to taste, and serve immediately.

This veggie side dish is good with beef, poultry, fish, seafood. If you want to go veggie only, serve the roasted potatoes with a Caesar salad, or your own favorite crispy salad, and warm grain bread and/or rolls that you dip in the garlic-y olive oil from the potatoes. You are going to have a fantastic treat with this recipe. Be prepared to want only this dish, until it's quickly disappeared.

We started with some chilled Pouilly-Fuisse and individual spinach pies, I've been experimenting with. Then fried chicken with these roasted potatoes and a crisp salad. For dessert some Brooklyn Blackout Cake, left over from a dinner party.

Gone in 30 minutes. ©Joyce Hays, Target Health Inc.
Chilled Pouilly-Fuisse went well with the appetizer spinach pie and the roasted potatoes with fried chicken.  ©Joyce Hays, Target Health Inc.

From Our Table to Yours

Have a Great Week Everyone!

Bon Appetit!

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