Lemon-Oregano Greek Roasted Potatoes with Garlic

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crisp roasted potatoes infused with lemon juice, garlic, and oregano, making a bright and earthy Greek side dish. This greek-inspired quick meals (vegetarian) ready in about 70 minutes pairs olive oil, fresh lemon juice, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 60 min Serves 4 Greek cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a large mixing bowl, toss 2 lbs peeled and cut Yukon Gold potato wedges with 1/4 cup olive oil, 3 tbsp fresh lemon juice, 5 minced garlic cloves, 2 tsp dried oregano, 1 1/2 tsp salt, and 1/2 tsp black pepper until evenly coated.
  2. Step 2: Transfer potatoes to a large roasting pan in a single layer. Pour 1/2 cup water into the pan around the potatoes to help steam and keep them moist.
  3. Step 3: Roast uncovered for 40 minutes, then stir and flip potatoes to ensure even browning. Roast for an additional 20 minutes until edges are crisp and golden and potatoes are tender inside.
  4. Step 4: Remove from oven and let rest 5 minutes. Taste and adjust seasoning with extra salt or lemon juice if desired before serving.

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Frequently asked questions

How long does Lemon-Oregano Greek Roasted Potatoes with Garlic take to make?

Total time is about 70 minutes (10 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Oregano Greek Roasted Potatoes with Garlic?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Lemon-Oregano Greek Roasted Potatoes with Garlic?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Oregano Greek Roasted Potatoes with Garlic for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lemon-Oregano Greek Roasted Potatoes with Garlic vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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