Oven-Roasted Lemon Potatoes with Oregano and Feta
Tender potatoes roasted with bright lemon juice, fragrant oregano, and topped with crumbled feta for a classic Greek side dish. This greek-inspired mediterranean (vegetarian) ready in about 70 minutes pairs olive oil, fresh lemon juice, dried oregano 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
Instructions
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Oven-Roasted Lemon Potatoes with Oregano and Feta take to make?
Total time is about 70 minutes (10 min prep + 60 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 Lemon Potatoes with Oregano and Feta?
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 Lemon Potatoes with Oregano and Feta?
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 Lemon Potatoes with Oregano and Feta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Lemon Potatoes with Oregano and Feta 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.
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