Lemon-Oregano Roasted Greek Potatoes

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

Golden roasted potatoes infused with fresh lemon juice, garlic, and oregano, delivering a bright and aromatic side dish. This Greek recipe (vegetarian), 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 200 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 1/2-inch wedges russet potatoes
• 1/4 cup olive oil
• 1/4 cup freshly squeezed lemon juice
• 4 minced garlic cloves
• 1 tbsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup water
• 2 tbsp chopped 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. In a large bowl, combine 1/4 cup olive oil, 1/4 cup freshly squeezed lemon juice, 4 minced garlic cloves, 1 tbsp dried oregano, 1 1/2 tsp salt, and 1/2 tsp black pepper.
2. Step 2: Add 2 lbs peeled russet potatoes cut into 1 1/2-inch wedges to the bowl and toss thoroughly to coat all pieces with the lemon-oregano mixture.
3. Step 3: Transfer potatoes and all marinade to a roasting pan or baking dish. Pour in 1 cup water to help steam the potatoes during roasting.
4. Step 4: Roast uncovered for 45-50 minutes, turning the potatoes halfway through, until golden brown and crispy on edges with a tender interior.
5. Step 5: Remove from oven, sprinkle 2 tbsp chopped fresh parsley over the potatoes, and toss gently before serving warm.