Oven-Roasted Greek Lemon Potatoes with Feta and Oregano
Tender roasted potatoes infused with bright lemon juice, garlic, and fresh oregano, topped with crumbly feta cheese for a savory finish. This greek (vegetarian) ready in about 65 minutes pairs olive oil, fresh lemon juice, minced garlic cloves 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 pounds, peeled and cut into 1-inch wedges potatoes
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 4, minced garlic cloves
- 2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup, crumbled feta cheese
- 1/2 cup water
Instructions
- Step 1: Preheat the oven to 400°F. In a large bowl, combine 2 pounds peeled potatoes cut into 1-inch wedges, 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. Toss to coat the potatoes evenly.
- Step 2: Transfer the potatoes and marinade to a large baking dish, spreading them out in a single layer. Pour 1/2 cup water into the dish to help steam the potatoes during roasting.
- Step 3: Roast the potatoes in the oven for 45 minutes, turning once halfway through, until they are golden and tender when pierced with a fork.
- Step 4: Remove the potatoes from the oven and sprinkle 1/2 cup crumbled feta cheese evenly over the top. Return to the oven for 5 minutes until the feta softens slightly.
- Step 5: Serve warm as a flavorful side dish with a bright lemony aroma and salty feta finish.
Equipment for this recipe
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Frequently asked questions
How long does Oven-Roasted Greek Lemon Potatoes with Feta and Oregano take to make?
Total time is about 65 minutes (15 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-Roasted Greek Lemon Potatoes with Feta and 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 Oven-Roasted Greek Lemon Potatoes with Feta and 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 Oven-Roasted Greek Lemon Potatoes with Feta and 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.
Is Oven-Roasted Greek Lemon Potatoes with Feta and Oregano 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.
