Roasted Savory Potatoes while in Lolland

Roasted Savory Potatoes while in Lolland

Lolland, another of our destinations is one more of the Danish islands and located in the Baltic Sea. Lolland is only 480 square miles in size, and it is the fourth largest island in the Danish archipelago. You find forests and marshy coastlines. The region is protected with dikes and dunes. We saw crops growing in the fields and stopped to check out what was growing and discovered this fertile growing land supports a thriving sugar-beet industry.

We are finding the produce to have superb flavor, likely because the growing soil seems to be so rich. One of our favorite meals to cook again and again is potatoes and this recipe is simple and always delicious.

To leave Lolland we  travelled  by car and ferry to the Island of Fyn. The crossing was about 45 minutes and it was a cool overcast day.


  • 3 pounds young potatoes, washed and cut into pieces
  • 1/2 cup olive oil
  • 1 Tablespoon white balsamic vinegar
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons dried oregano, crumbled
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 small lemon, squeezed


  1. Preheat oven to 400 degrees F.
  2. Line a baking dish with aluminum foil and place the potatoes in.
  3. Stir the oil, vinegar, garlic, oregano, salt and pepper and lemon oil together in a small bowl then pour onto the potatoes and toss to coat. Spread the potatoes out in a single layer.
  4. Place into the preheated oven and bake 30-40 minutes or until the potatoes are cooked and crispy. Turn the potato pieces over at least once to brown all sides.
  5. Remove from the oven and serve nice and hot.



We love our fresh salads and this colorful one includes sunflower seeds and fresh apple pieces. 4

We prepared chicken breasts which we marinated first in a white balsamic vinegar with oregano flakes and olive oil, wrapped in tin foil and baked for about 30 minutes. Tender and tasty!5


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