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.
Servings 4 side dish servings
Equipment
- Large baking dish
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
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!