Greek-Style Lemon Roasted Potatoes with Oregano

By AislePrompt Editorial · Published 2026-05-29 · Updated 2026-05-29

Tender potatoes roasted with lemon juice, olive oil, and oregano for a bright and aromatic side dish perfect with grilled meats or fish. This Greek recipe, ready in about 60 minutes, pairs russet potatoes, 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 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 1.5-inch wedges russet potatoes
• 1/4 cup olive oil
• 1/4 cup, fresh lemon juice
• 1 tbsp dried oregano
• 4, minced garlic cloves
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup, hot water
• 2 tbsp, chopped (optional for garnish) fresh parsley

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat oven to 400°F. Place 2 lbs peeled and cut russet potato wedges in a roasting pan.
2. Step 2: In a bowl, whisk together 1/4 cup olive oil, 1/4 cup fresh lemon juice, 1 tbsp dried oregano, 4 minced garlic cloves, 1 1/2 tsp salt, and 1/2 tsp black pepper.
3. Step 3: Pour the lemon-oregano mixture over the potatoes and toss well to coat all pieces evenly.
4. Step 4: Add 1/2 cup hot water to the roasting pan to help steam the potatoes during roasting.
5. Step 5: Roast potatoes uncovered for 45-50 minutes, turning halfway through, until golden and tender when pierced with a fork.
6. Step 6: Remove from oven and sprinkle with 2 tbsp chopped fresh parsley if desired before serving warm.