Oven-Roasted Lemon Potatoes with Garlic and Oregano

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

Tender, golden roasted potatoes infused with bright lemon juice, garlic, and earthy oregano — a classic Greek side dish. This Greek recipe (vegetarian), ready in about 70 minutes, pairs russet 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 220 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, peeled and cut into 1 1/2-inch wedges russet potatoes
• 1/4 cup olive oil
• 1/4 cup (about 2 lemons) fresh lemon juice
• 4 minced garlic cloves
• 2 tsp dried oregano
• 1 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/2 cup water

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 your oven to 400°F (200°C). In a large roasting pan, add 2 lbs peeled russet potatoes cut into 1 1/2-inch wedges.
2. Step 2: In a small bowl, whisk together 1/4 cup olive oil, 1/4 cup fresh lemon juice, 4 minced garlic cloves, 2 tsp dried oregano, 1 1/2 tsp sea salt, and 1/2 tsp black pepper.
3. Step 3: Pour the lemon-garlic mixture over the potatoes and toss gently to coat every piece thoroughly.
4. Step 4: Add 1/2 cup water to the pan and cover tightly with aluminum foil. Roast in the oven for 40 minutes.
5. Step 5: Remove the foil and continue roasting for an additional 20-25 minutes, turning the potatoes occasionally, until golden and crispy on the edges.
6. Step 6: Serve warm as a flavorful side to grilled meats or Greek salads.