Healthier Vegan Greek Lemon Potatoes

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.

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!

Main Ingredients

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.

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 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.