Traditional Greek Lemon-Oregano Roasted Potatoes

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Tender potatoes roasted with fresh oregano, garlic, and lemon juice, yielding a fragrant and flavorful side perfect for any Greek meal. This Greek-inspired vegetarian recipe, ready in about 60 minutes, pairs russet 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 210 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 1 1/2-inch chunks russet potatoes
• 1/3 cup olive oil
• 1/4 cup fresh lemon juice
• 5, minced garlic cloves
• 2 tbsp dried oregano
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/2 cup water

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat oven to 400°F. In a large mixing bowl, combine 1/3 cup olive oil, 1/4 cup fresh lemon juice, 5 minced garlic cloves, 2 tbsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper. Whisk until combined.
2. Step 2: Add 2 lbs peeled and cut russet potato chunks to the bowl and toss to coat evenly with the lemon-oregano marinade.
3. Step 3: Transfer the potatoes and marinade into a large roasting pan or baking dish. Pour 1/2 cup water into the dish around the potatoes to create steam during roasting.
4. Step 4: Roast the potatoes uncovered for 45 minutes, turning occasionally to ensure even browning and tenderness. The potatoes should be golden on the edges and soft inside.
5. Step 5: Remove from oven, toss gently, and serve hot as a classic Greek side dish.