One-Pan Greek Lemon Potatoes with Oregano
Roasted potato wedges infused with bright lemon juice, garlic, and earthy oregano, crisp on the outside and tender inside. This greek-inspired greek ready in about 60 minutes pairs olive oil, lemon juice, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 russet potatoes, peeled and cut into wedges
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 4 garlic cloves, minced
- 2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup water
Instructions
- Step 1: Preheat oven to 400°F. In a large bowl, toss 2 lbs peeled russet potatoes cut into wedges with 1/4 cup olive oil, 1/4 cup lemon juice, 4 minced garlic cloves, 2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 2: Spread the potatoes in a single layer on a rimmed baking sheet or roasting pan. Pour 1/2 cup water into the pan around the potatoes to create steam.
- Step 3: Roast in the preheated oven for 45 minutes, turning the potatoes halfway through, until they are golden brown and crisp on the edges and tender inside.
- Step 4: Remove from oven and serve immediately, garnished with additional oregano if desired.
Frequently asked questions
How long does One-Pan Greek Lemon Potatoes with Oregano 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 One-Pan Greek Lemon Potatoes with Oregano?
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 olive oil from drying out.
Can I substitute ingredients in One-Pan Greek Lemon Potatoes with Oregano?
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 One-Pan Greek Lemon Potatoes with Oregano 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.
What goes well with One-Pan Greek Lemon Potatoes with Oregano?
Greek greek like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
Related recipes
Slow-Simmered Greek Lemon Chicken with Potatoes
Slow-Cooked Greek Lemon-Oregano Chicken with Potatoes
Lemon-Oregano Chicken with Roasted Potatoes
One-Pan Greek Lemon Potatoes with Garlic and Oregano
Slow-Roasted Greek Lemon Potatoes with Oregano
Oven-Roasted Greek Lemon Potatoes with Garlic and Oregano
Equipment for this recipe
Top-rated tools to make this recipe successfully.
