Oven-Roasted Greek Lemon Potatoes with Garlic and Oregano

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden roasted potatoes infused with lemon juice, garlic, and oregano, delivering a classic Greek side dish perfect for any meal. This Greek-inspired vegetarian recipe, ready in about 65 minutes, pairs olive oil, fresh 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.

Prep: 10 min Cook: 55 min Serves 6 Greek cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. In a large roasting pan, combine 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. Stir until well mixed.
  2. Step 2: Add 2 lbs peeled and wedged russet potatoes to the pan and toss thoroughly to coat all wedges with the lemon-garlic mixture.
  3. Step 3: Pour 1/2 cup water into the pan to help steam the potatoes while roasting.
  4. Step 4: Spread the potatoes evenly in the pan and roast uncovered for 45 minutes, turning the potatoes halfway through to ensure even browning and crisp edges.
  5. Step 5: After 45 minutes, increase oven temperature to 450°F and roast for an additional 10 minutes until potatoes are golden and crispy on the edges.
  6. Step 6: Remove from oven and serve hot as a side dish.

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