Lemon-Oregano Greek Roasted Potatoes with Garlic

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

Crisp roasted potatoes infused with lemon juice, garlic, and oregano, making a bright and earthy Greek side dish. This Greek-inspired quick recipe (vegetarian), ready in about 70 minutes, pairs potatoes, olive oil, lemon juice 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.

Ingredients

• 2 lbs Yukon Gold, peeled and cut into 1.5-inch wedges potatoes
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice
• 5, minced garlic cloves
• 2 tsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup water

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. 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.