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.

Greek Lemon Potatoes

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!

Greek Lemon Potatoes

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.

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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.

Greek Lemon Potatoes

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Greek Lemon Potatoes

Servings: 4 side dish servings
Prep Time: 15 minutes
Total Time: 1 hour 10 minutes
Author: Lauren McNeill, RD
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.
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Ingredients
 

  • 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

Equipment

  • Large baking dish

Instructions
 

  • 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!
Did you make this recipe?Don’t forget to leave a rating and review, it helps so much! And if you snap a photo, tag me @tastingtothrive_rd so I can see your delicious creation!