Greek lemon roast potatoes with oregano

Name: Greek lemon roast potatoes with oregano
Total time: 1 h 10 min
Cuisine: Greek
Ingredients: 1.2kg floury potatoes, peeled and cut into wedges; 5 tbsp olive oil; 2 lemons, juiced; 4 garlic cloves, crushed; 2 tbsp dried oregano; 300ml hot water; 1 tsp salt; 0.5 tsp black pepper

Potatoes roasted in lemon juice, olive oil and oregano until soft in the middle with sticky, golden edges.

Time1 hr 10
LevelEasy
Costabout £0.54 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

6 servings

Ingredients

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1.2 kgfloury potatoespeeled and cut into wedges
5 tbspolive oil
2lemonsjuiced
4garlic clovescrushed
2 tbspdried oregano
300 mlhot water
1 tspsalt
½ tspblack pepper

Method

1
Heat the oven to 200°C (180°C fan).
2
Tip the potatoes into a large roasting tin. Add the oil, lemon juice, garlic, oregano, salt and pepper and toss well.
3
Pour in the hot water around the potatoes. Roast for 30 minutes.
30 min
4
Turn the potatoes over and roast for another 30 minutes, until the liquid has gone and the edges are crisp and golden.
30 min
5
Serve straight from the tin with extra lemon squeezed over.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.