Greek Lemon-Oregano Roasted Potatoes
Oven-roasted potato wedges infused with lemon, garlic, and oregano for a crispy outside and fluffy inside, a classic Greek side dish. This mediterranean-inspired quick meals (vegetarian) ready in about 55 minutes pairs olive oil, lemon juice, fresh lemon zest 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 Yukon Gold, peeled and cut into 1 1/2 inch wedges potatoes
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 1 tsp fresh lemon zest
- 4, minced garlic cloves
- 2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp, chopped (optional) fresh parsley
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, combine 1/4 cup olive oil, 3 tbsp lemon juice, 1 tsp fresh lemon zest, 4 minced garlic cloves, 2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper.
- Step 2: Add 2 lbs peeled and cut Yukon Gold potato wedges to the bowl and toss thoroughly to coat each wedge with the lemon-oregano mixture.
- Step 3: Spread the potatoes in a single layer on a large rimmed baking sheet.
- Step 4: Roast potatoes for 45 minutes, flipping wedges halfway through, until golden brown and crisp on the edges and tender inside.
- Step 5: Remove from oven and sprinkle with 2 tbsp chopped fresh parsley if using. Serve warm.
Frequently asked questions
How long does Greek Lemon-Oregano Roasted Potatoes take to make?
Total time is about 55 minutes (10 min prep + 45 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 Greek Lemon-Oregano Roasted Potatoes?
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 olive oil from drying out.
Can I substitute ingredients in Greek Lemon-Oregano Roasted Potatoes?
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 Greek Lemon-Oregano Roasted Potatoes for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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.
Is Greek Lemon-Oregano Roasted Potatoes vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved how crispy they turned out. Made them for my husband's Greek dinner party, and everyone raved!
- ★★★★★
My go-to for a quick side. The lemon and oregano are perfect!
- ★★★★★
These potatoes were a hit at my family dinner! So simple and full of flavor.
