Roasted Lemon-Oregano Potatoes

By AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

Golden roasted potatoes infused with fresh lemon juice, garlic, and oregano, delivering a classic Greek side dish. This Greek recipe (vegetarian), ready in about 55 minutes, pairs olive oil, lemon juice, fresh lemon zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 lbs russet potatoes, peeled and cut into 1-inch wedges
• 1/4 cup olive oil
• 3 tbsp lemon juice
• 1 tsp fresh lemon zest
• 1 tbsp fresh oregano, chopped
• 4 garlic cloves, minced
• 1 1/2 tsp salt
• 1/2 tsp black pepper

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat the oven to 425°F. In a large bowl, toss 2 lbs peeled and cut russet potato wedges with 1/4 cup olive oil, 3 tbsp lemon juice, 1 tsp fresh lemon zest, 1 tbsp chopped fresh oregano, 4 minced garlic cloves, 1 1/2 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the potatoes in a single layer on a large baking sheet lined with parchment paper to ensure even roasting.
3. Step 3: Roast the potatoes for 40-45 minutes, flipping once halfway through, until the edges are golden and crispy and the centers are tender when pierced with a fork.
4. Step 4: Remove from the oven and let cool for 5 minutes before serving as a flavorful side dish.