Lemon-Garlic Roasted Potatoes with Oregano
Oven-roasted potato wedges tossed with fresh lemon juice, garlic, and oregano for a fragrant and crispy Mediterranean side dish. This Greek-inspired vegetarian recipe, ready in about 50 minutes, pairs russet 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 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, cut into 1-inch wedges russet potatoes
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 4, minced garlic cloves
- 1 tbsp dried oregano
- 1 1/2 tsp salt
- 3/4 tsp black pepper
The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 425°F. In a large bowl, toss 2 lbs russet potato wedges with 3 tbsp olive oil, 2 tbsp fresh lemon juice, 4 minced garlic cloves, 1 tbsp dried oregano, 1 1/2 tsp salt, and 3/4 tsp black pepper until potatoes are evenly coated.
- Step 2: Spread the potatoes in a single layer on a large baking sheet lined with parchment paper.
- Step 3: Roast for 35-40 minutes, flipping the wedges halfway through (at 20 minutes), until the edges are golden brown and crispy and the centers are tender.
- Step 4: Remove from oven and let cool for 5 minutes before serving alongside grilled meats or salads.
