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 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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