Oven-Baked Greek Lemon Potatoes with Oregano and Garlic
Tender potatoes roasted in a vibrant lemon-olive oil marinade with garlic and oregano, delivering a classic Greek side dish. This greek-inspired quick meals (vegetarian) ready in about 60 minutes pairs potatoes, peeled and cut into wedges, extra virgin olive oil, fresh lemon juice 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 potatoes, peeled and cut into wedges
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 4 garlic cloves, minced
- 2 tsp dried oregano
- 1/2 cup water
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a large mixing bowl, combine 1/4 cup extra virgin 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; whisk together.
- Step 2: Add 2 lbs peeled potato wedges to the bowl and toss thoroughly to coat all pieces in the lemon-garlic marinade.
- Step 3: Transfer potatoes and marinade to a roasting pan; pour 1/2 cup water around the potatoes to keep them moist.
- Step 4: Bake uncovered for 45-50 minutes, turning the potatoes halfway through, until golden brown and tender when pierced with a fork.
- Step 5: Remove from oven and let rest for 5 minutes before serving to allow flavors to deepen.
Frequently asked questions
How long does Oven-Baked Greek Lemon Potatoes with Oregano and Garlic 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 Oven-Baked Greek Lemon Potatoes with Oregano and Garlic?
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 extra virgin olive oil from drying out.
Can I substitute ingredients in Oven-Baked Greek Lemon Potatoes with Oregano and Garlic?
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 Oven-Baked Greek Lemon Potatoes with Oregano and Garlic 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.
Is Oven-Baked Greek Lemon Potatoes with Oregano and Garlic vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
