Lemon-Oregano Roasted Greek Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 10 min Cook: 50 min Serves 6 Mediterranean cuisine 200 cal/serving
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Ingredients

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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.

Frequently asked questions

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

Total time is about 60 minutes (10 min prep + 50 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 Roasted Greek Potatoes?

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 russet potatoes from drying out.

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

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 Roasted Greek Potatoes for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Roasted Greek Potatoes 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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