Lemon-Dill Roasted Potatoes with Garlic and Oregano
Golden roasted potatoes infused with fresh lemon juice, garlic, and oregano for a bright and fragrant side dish. This Greek-inspired vegetarian recipe, ready in about 50 minutes, pairs baby potatoes, olive oil, lemon juice 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, halved baby potatoes
- 4 tbsp olive oil
- 2 tbsp fresh lemon juice
- 4 minced garlic cloves
- 2 tsp dried oregano
- 1 tbsp chopped fresh dill
- 1 tsp salt
- 1/2 tsp black pepper
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
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Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, toss 2 lbs halved baby potatoes with 4 tbsp olive oil, 2 tbsp fresh lemon juice, 4 minced garlic cloves, 2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 2: Spread the potatoes cut side down on a rimmed baking sheet in a single layer.
- Step 3: Roast for 35-40 minutes, flipping once halfway through, until the potatoes are golden brown and tender when pierced with a fork.
- Step 4: Remove from oven and sprinkle 1 tbsp chopped fresh dill over the potatoes, tossing gently to combine.
- Step 5: Serve warm as a bright, herbaceous accompaniment to grilled meats or seafood.
