Braised Greek Lemon Potatoes with Garlic and Oregano
Oven-baked potato wedges simmered in a lemon-garlic-oregano broth until tender and infused with vibrant Mediterranean flavors. This Mediterranean-inspired vegetarian recipe, ready in about 70 minutes, pairs russet potatoes, olive oil, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, 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.
Ingredients
- 2 lbs, peeled and cut into 1-inch wedges russet potatoes
- 1/4 cup olive oil
- 1/3 cup fresh lemon juice
- 6, minced garlic cloves
- 2 tsp dried oregano
- 1 cup chicken broth
- 1 1/2 tsp sea salt
- 1 tsp black pepper
The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 375°F. In a large roasting pan, combine 1/4 cup olive oil, 1/3 cup fresh lemon juice, 6 minced garlic cloves, 2 tsp dried oregano, 1 1/2 tsp sea salt, and 1 tsp black pepper.
- Step 2: Add 2 lbs peeled and wedged russet potatoes to the pan, tossing to coat evenly in the lemon-garlic mixture.
- Step 3: Pour 1 cup chicken broth over the potatoes and cover the pan tightly with foil. Bake for 45 minutes until potatoes are tender when pierced with a fork.
- Step 4: Remove foil and roast uncovered for an additional 15 minutes to let the potatoes brown and crisp at the edges. Serve warm as a flavorful side dish.
