Greek-Style Lemon Potatoes Roasted with Oregano and Garlic

By AislePrompt Editorial · Published 2026-07-27 · Updated 2026-07-27

Tender potato wedges roasted with fresh lemon juice, garlic, and oregano, creating a tangy, aromatic side dish bursting with Mediterranean flavors. This Greek-inspired vegetarian recipe, ready in about 60 minutes, pairs 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 220 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.

Ingredients

• 2 lbs Yukon Gold, peeled and cut into wedges potatoes
• 1/4 cup olive oil
• 1/3 cup fresh lemon juice
• 4, minced garlic cloves
• 2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup water or chicken broth
• 2 tbsp, chopped (optional) fresh parsley

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Place 2 lbs peeled and cut Yukon Gold potato wedges in a large mixing bowl.
2. Step 2: Add 1/4 cup olive oil, 1/3 cup fresh lemon juice, 4 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 potatoes to a large baking dish in a single layer. Pour 1/2 cup water or chicken broth into the dish around the potatoes.
4. Step 4: Roast uncovered for 45 minutes, stirring halfway through, until potatoes are tender and edges are golden brown.
5. Step 5: Remove from oven and sprinkle with 2 tbsp chopped fresh parsley before serving for a fresh color and flavor boost.