Sheet Pan Greek-Style Lemon Potatoes with Oregano

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Oven-roasted potatoes flavored with fresh lemon juice, garlic, and oregano, creating a tangy and aromatic Greek side dish. This Greek-inspired quick recipe (vegan, gluten free), ready in about 75 minutes, pairs russet potatoes, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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-inch wedges russet potatoes
• 4 tbsp olive oil
• 4, minced garlic cloves
• 1/4 cup fresh lemon juice
• 2 tsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 cup water
• 2 tbsp, chopped for garnish fresh parsley

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

Instructions

1. Step 1: Preheat oven to 400°F. In a large bowl, combine 2 lbs peeled and cut russet potatoes, 4 tbsp olive oil, 4 minced garlic cloves, 1/4 cup fresh lemon juice, 2 tsp dried oregano, 1 1/2 tsp salt, and 1/2 tsp black pepper. Toss to coat potatoes evenly.
2. Step 2: Transfer potatoes to a large rimmed baking sheet in a single layer. Pour 1/2 cup water into the pan around the potatoes (not over them). Cover tightly with foil.
3. Step 3: Roast potatoes for 40 minutes covered, then remove foil and continue roasting for another 20 minutes until edges are golden and crispy. Remove from oven and sprinkle with 2 tbsp chopped fresh parsley before serving.