Lemon-Oregano Roasted Potatoes with Garlic

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden roasted potatoes infused with fresh lemon juice, oregano, and garlic, perfect as a flavorful Greek side dish. This Greek-inspired vegetarian recipe, ready in about 55 minutes, pairs Yukon Gold potatoes, olive oil, 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 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: 45 min Serves 4 Greek cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Place 2 lbs peeled and cut Yukon Gold potatoes in a large bowl. Add 4 tbsp olive oil, 3 tbsp lemon juice, 2 tsp dried oregano, 4 minced garlic cloves, 1.5 tsp salt, and 1 tsp black pepper. Toss thoroughly to coat all potato pieces.
  2. Step 2: Spread potatoes in a single layer on a large rimmed baking sheet. Roast for 40-45 minutes, turning once halfway through, until potatoes are golden brown and crisp on edges and tender inside.
  3. Step 3: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over the potatoes if using. Toss gently and serve warm as a bright, aromatic side dish.

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