Greek-Style Lemon Potatoes with Garlic and Oregano

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Oven-roasted potatoes tossed in a lemon, garlic, and oregano sauce that crisps on the outside and stays fluffy inside, a perfect side for any Mediterranean meal. This Mediterranean-inspired vegetarian recipe, ready in about 55 minutes, pairs fresh lemon juice, extra virgin olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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: 10 min Cook: 45 min Serves 4 Mediterranean cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 400°F (200°C). In a large bowl, combine 1/3 cup fresh lemon juice, 1/4 cup extra virgin olive oil, 4 minced garlic cloves, 1 tbsp dried oregano, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper.
  2. Step 2: Add 2 lbs peeled russet potatoes cut into wedges to the bowl and toss thoroughly to coat each wedge in the lemon-oregano mixture.
  3. Step 3: Transfer the potatoes to a large roasting pan and pour 1/2 cup water around them (not directly over to preserve coating).
  4. Step 4: Roast in the oven for 45 minutes, turning the potatoes halfway through, until edges are golden and crispy and the insides are tender.
  5. Step 5: Remove from oven and let cool for 5 minutes before serving alongside grilled meats or salads.

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