Greek-Style Lemon and Herb Roasted Potatoes

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Oven-roasted potatoes tossed with lemon juice, olive oil, and fresh herbs, yielding crispy edges and tender interiors. This Greek-inspired quick recipe (vegetarian, gluten free), ready in about 50 minutes, pairs baby potatoes, extra virgin olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 1.5 lbs, halved baby potatoes
• 3 tbsp extra virgin olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• 1 tbsp, chopped fresh rosemary
• 3, minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, toss 1.5 lbs halved baby potatoes with 3 tbsp extra virgin olive oil, 2 tbsp lemon juice, 1 tsp dried oregano, 1 tbsp chopped fresh rosemary, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the potatoes cut-side down on a rimmed baking sheet in a single layer.
3. Step 3: Roast for 35-40 minutes, flipping halfway through, until the edges are golden brown and the potatoes are tender when pierced with a fork.
4. Step 4: Remove from oven and let rest for 5 minutes before serving to allow flavors to meld.