One-Pan Greek Lemon Potatoes with Oregano

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Roasted potato wedges infused with bright lemon juice, garlic, and earthy oregano, crisp on the outside and tender inside. This Greek recipe, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. Step 4: Remove from oven and serve immediately, garnished with additional oregano if desired.