Slow-Cooked Greek Lemon Potatoes with Oregano

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Tender, golden potatoes slow-cooked in a tangy lemon and olive oil sauce with fresh oregano and garlic, perfect as a savory side. This Greek-inspired vegetarian recipe, ready in about 100 minutes, pairs potatoes, olive oil, 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 2-inch wedges potatoes
• 1/4 cup olive oil
• 1/4 cup, freshly squeezed lemon juice
• 4, minced garlic cloves
• 2 tsp dried oregano
• 1 cup water
• 1 tsp salt
• 1/2 tsp black pepper

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

Instructions

1. Step 1: Preheat oven to 350°F. In a large baking dish, combine 1/4 cup olive oil, 1/4 cup freshly squeezed lemon juice, 4 minced garlic cloves, 2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Whisk together until well blended.
2. Step 2: Add 2 lbs peeled and cut potato wedges to the baking dish and toss gently to coat every piece in the lemon-oregano mixture.
3. Step 3: Pour 1 cup water into the dish, ensuring potatoes are partially submerged. Cover tightly with foil.
4. Step 4: Bake in the preheated oven for 1 hour 15 minutes, removing foil for the last 15 minutes to allow potatoes to brown and crisp at the edges. Check tenderness by piercing with a fork.
5. Step 5: Remove from oven and let potatoes rest for 5 minutes. Toss gently before serving to distribute sauce and herbs evenly.