Baked Greek-Style Potatoes with Lemon and Oregano

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Oven-roasted potatoes infused with bright lemon juice, earthy oregano, and drizzled with olive oil for a classic Greek side dish. This mediterranean-inspired vegetarian ready in about 75 minutes pairs russet potatoes, extra virgin olive oil, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 60 min Serves 4 Mediterranean cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Peel and cut 2 lbs russet potatoes into 1 1/2-inch wedges and place them in a large bowl.
  2. Step 2: Add 1/4 cup extra virgin olive oil, 3 tbsp fresh lemon juice, 3 minced garlic cloves, 2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper to the potatoes. Toss well to evenly coat all wedges.
  3. Step 3: Transfer the potatoes to a roasting pan and pour 1/4 cup water into the pan to help steam and soften the potatoes during baking.
  4. Step 4: Bake uncovered for 45 minutes to 1 hour, turning potatoes halfway through, until edges are golden and crispy while the insides are tender.

Frequently asked questions

How long does Baked Greek-Style Potatoes with Lemon and Oregano take to make?

Total time is about 75 minutes (15 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Greek-Style Potatoes with Lemon and Oregano?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep russet potatoes from drying out.

Can I substitute ingredients in Baked Greek-Style Potatoes with Lemon and Oregano?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Greek-Style Potatoes with Lemon and Oregano for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Greek-Style Potatoes with Lemon and Oregano?

Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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