Lemon Roasted Potatoes

By AislePrompt Editorial · Published 2026-07-22 · Updated 2026-07-22

Oven-roasted Greek potatoes flavored with fresh lemon juice, oregano, and garlic, crisp on the outside and tender inside, perfect as a side dish. This Greek-inspired vegetarian recipe, ready in about 50 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 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, peeled and cut into 1-inch wedges russet potatoes
• 1/4 cup olive oil
• 1/4 cup fresh squeezed lemon juice
• 4 cloves, minced garlic cloves
• 2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup water
• 2 tbsp chopped (optional) 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 the oven to 400°F. In a large mixing bowl, toss 2 lbs peeled russet potatoes cut into 1-inch wedges with 1/4 cup olive oil, 1/4 cup fresh lemon juice, 4 minced garlic cloves, 2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Transfer the potatoes to a large roasting pan and pour 1/2 cup water into the pan around the potatoes.
3. Step 3: Roast for 40 minutes, turning potatoes every 15 minutes to ensure even browning and crisp edges, until golden and tender.
4. Step 4: Remove from oven and sprinkle with 2 tbsp chopped fresh parsley if desired. Serve warm as a bright, flavorful side dish.