I first fell in love with Greek lemon potatoes when I had them at a restaurant in Halifax. Ever since then, I’ve been hooked. There’s something about the pairing of the acidity of the lemon, earthiness of olive oil and oregano with the heartiness of crispy potato that just feels so right.
I tried to do some digging about the authenticity of these Greek lemon potatoes on Greek culture but didn’t really find much. This leads me to believe that they may not be found in authentic Greek cuisine. I did, however, find a Greek lemon potato recipe by Diane Kochilas, a world-renowned Greek chef, which you can see here!
This simple recipe involves tossing the sliced potatoes in olive oil, salt and oregano, placing in a baking dish, and pouring vegetable stock on top to roast. They can be served as a side dish to whatever you’d like!
Potatoes: I used russet potatoes in this recipe, but yellow potatoes would likely work well, too! Potatoes are a great source of carbohydrates, fiber, vitamin B6 and Vitamin C.
Lemon: Lemon is a star ingredient in Greek cuisine. While lemons didn’t originate in Greece, they can now be found all over the country, but especially in the warmer climates like Crete and the Cyclades. Lemon is commonly squeezed over many Greek dishes as it pairs so well with the cuisine. Lemon adds a hit of acidity to these Greek potatoes and helps to cut through the earthiness of the olive oil!
Olive Oil: Olive oil is a staple in Mediterranean dishes. Greek cuisine uses olive oil to roast, since it lends such a delicious favor and helps the herbs and spices to stick to the dish.
Oregano: Oregano is considered one of the most popular ingredients in Greek cuisine. Oregano grows across the whole country of Greece, and is used in salads, on meat dishes and soups. There are many varieties of oregano, with Origanum vulgare being the traditional Greek variety. Oregano is used in this lemon potato recipe for an earthy, slightly sweet and bitter flavor.
Vegetable Stock: Using vegetable stock is one of the main adaptations I’ve made to this dish. Traditional lemon greek potatoes are cooked in chicken broth, but in order to keep this recipe vegan, I’ve opted for vegetable broth.
I hope you love this recipe as much as I do! Please remember to leave a rating and review, and don’t forget to tag me in a photo on Pinterest or Instagram if you recreate the recipe!
Greek Lemon Potatoes
These easy vegan greek lemon potatoes are perfectly crisp on the outside and soft and flavorful on the inside. They have delicious balance of the acidity from the lemon and earthiness from the olive oil and oregano.
- 6 large potatoes I used russet. About 6 cups sliced.
- 3 tbsp olive oil
- 3 cups low sodium vegetable broth
- 2 cloves garlic minced
- 1 tbsp dried oregano
- 1 large lemon juiced
- 1 tsp garlic powder
- 1 tsp salt
Preheat oven to 450 F. Line 2-inch deep baking dish with aluminum foil, or grease with olive oil.
Slice potatoes into wedge shapes. Place in a large bowl and toss with olive oil, garlic, garlic powder, oregano and salt.
Place in baking dish, spacing potatoes out as evenly as possible.
Pour vegetable stock and lemon juice over potatoes and bake for 50-55 minutes until the outside is crispy and the inside ar fork tender. Serve and enjoy!
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