Oven-Roasted Lemon Potatoes with Oregano and Feta

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

Tender potatoes roasted with bright lemon juice, fragrant oregano, and topped with crumbled feta for a classic Greek side dish. This Mediterranean recipe (vegetarian), ready in about 70 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 220 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 1-inch wedges potatoes
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 2 tsp dried oregano
• 4, minced garlic cloves
• 1/2 cup, crumbled feta cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup water

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat the oven to 400°F. In a large bowl, combine 2 pounds peeled and cut potatoes, 1/4 cup olive oil, 1/4 cup fresh lemon juice, 2 teaspoons dried oregano, 4 minced garlic cloves, 1 teaspoon salt, and 1/2 teaspoon black pepper. Toss well to coat the potatoes evenly.
2. Step 2: Transfer the potatoes to a baking dish and pour 1/2 cup water over them. Cover tightly with foil and roast for 40 minutes until the potatoes are tender.
3. Step 3: Remove the foil and roast uncovered for an additional 20 minutes until edges are golden and slightly crispy. Remove from oven and sprinkle 1/2 cup crumbled feta cheese over the potatoes while still hot, allowing it to soften slightly before serving.