Greek Lemon Potatoes
These Greek Lemon Potatoes are a vibrant, zesty side dish that always takes me back to sunny afternoons by the Mediterranean. They're a perfect balance of lemony brightness and earthy potatoes, making them a delightful companion to any meal.
Whenever I make these Greek Lemon Potatoes, I can't help but think of my travels through Greece, where the warmth of the sun and the aroma of fresh herbs filled the air.
This recipe is so simple, yet it brings such a burst of flavor to the table.
I love that they’re made with just a handful of whole ingredients that really let the potatoes shine.
Plus, they make my kitchen smell like a little slice of heaven!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Yukon Gold potatoes are my go-to for this recipe because they’re creamy and delicious. If you want a different flavor, try using red potatoes instead. Make sure to use fresh lemon juice for that bright flavor - it makes all the difference!
Tips & Notes
- •If you have any leftovers, I love to toss them with some leafy greens for a quick salad the next day.
- •For extra flavor, sometimes I add a pinch of smoked paprika or a sprinkle of nutritional yeast before serving.
Recipe Variations
- •Feel free to add some sliced olives or sun-dried tomatoes to the mix for an extra Mediterranean twist.
- •If you want to spice things up a bit, add a teaspoon of red pepper flakes to the marinade!
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 3 days. Just reheat them in the oven or a skillet to get them crispy again!
Frequently Asked Questions
Can I make these potatoes ahead of time?
Absolutely! You can prep them earlier in the day, toss them in the marinade, and then bake them right before serving.
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These Greek Lemon Potatoes are a vibrant, zesty side dish that always takes me back to sunny afternoons by the Mediterranean. They're a perfect balance of lemony brightness and earthy potatoes, making them a delightful companion to any meal.
Ingredients
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
In a large mixing bowl, combine the olive oil, lemon juice, vegetable broth, minced garlic, oregano, salt, and black pepper. Whisk it all together until it’s nicely blended.
- 3
Add the potato wedges to the bowl and toss them gently until they're well coated with the lemony mixture.
- 4
Spread the potatoes out in a single layer in a large baking dish, making sure to pour any remaining liquid over the top.
- 5
Cover the dish with aluminum foil and bake for 30 minutes. This helps steam them and makes them tender.
- 6
After 30 minutes, remove the foil and give the potatoes a good stir. Bake uncovered for another 15-20 minutes, or until the potatoes are golden and crispy on the edges.
- 7
Once they're done, take them out of the oven and sprinkle with fresh parsley before serving.
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