Oven-Roasted Greek Lemon Potatoes with Oregano

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Tender, tangy roasted potatoes infused with lemon juice, garlic, and aromatic oregano, perfect as a traditional Greek side dish. This Greek recipe (vegetarian), ready in about 65 minutes, pairs potatoes, olive oil, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, 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 wedges potatoes
• 1/4 cup olive oil
• 1/3 cup fresh lemon juice
• 4, minced garlic cloves
• 2 tsp dried oregano
• 1/2 cup water
• 1 tsp salt
• 1/2 tsp black pepper

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat oven to 400°F (200°C). In a large mixing bowl, combine 1/4 cup olive oil, 1/3 cup fresh lemon juice, 4 minced garlic cloves, 2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper, whisking until well blended.
2. Step 2: Add 2 pounds of peeled potato wedges to the bowl and toss thoroughly to coat each piece evenly with the lemon-oregano marinade.
3. Step 3: Transfer potatoes to a large roasting pan and pour 1/2 cup water over them. Spread evenly and roast in the preheated oven for 45-50 minutes, turning the potatoes every 15 minutes, until tender inside and slightly crispy on the edges.
4. Step 4: Remove from oven and let cool for 5 minutes before serving, allowing flavors to deepen.