These Greek lemon potatoes have the perfect roasted texture and amazing flavor. Made from my mom’s authentic recipe, they make a great side to any meal!
Crisp on the outside, soft and buttery in the center, these potatoes are roasted to perfection. Topped with oregano and lemon for the spot on Greek flavor.
These Greek lemon potatoes are super simple to make, but so flavorful. Here are the main ingredients:
- Olive oil (or broth if you are oil-free)
Types of potatoes
The different potato types will yield different results. If you like it soft and fluffy on the inside, then use russet but if you want it more firm and smooth, use a waxy potato like Red or even Yukon gold.
The end result of these Greek potatoes is crisp on the edges and softer in the middle. If you want a full soft result without the crispness, you simply add some broth to the pan.
How to Make Greek Lemon Potatoes
This is such a simple recipe but loved by all! You definitely don’t need complicated directions to get amazing food.
- Cut the potatoes. I like to cut them into 8 pieces, the smaller they are the quicker they will cook through. However this also depends on the side of your potato.
- Add the potatoes to a pan and drizzle on the lemon and oil/broth.
- Add the oregano, salt and pepper.
Dishes to serve with
This can be a simple side to a big feast, or part of the main meal. Here are some ways we enjoy these potatoes and some other recipe to serve them with:
- With a simple green salad or Greek salad as a main meal.
- Vegan Greek Gyros
- Greek Farro Salad
- Green Lentil Soup
- Stuffed Tomatoes and Peppers
- Peas with Scallion and Dill
- Falafel or a Falafel Sandwich
- Vegan Shawarma
I always suggest fresh lemon as a first choice when it comes to all cooking. But in a pinch bottled would work.
This recipe is very quick and simple to prep. Since potatoes oxidize if cut ahead of time, I don’t suggest doing it, but if you don’t mind the color then you can cut them the night before.
If you’re going to prep the potatoes ahead of time, I suggest actually adding the spices and seasoning so they marinate. This will help stop some of the oxidation. However don’t marinate longer than overnight or the starch will begin to break down.
This is one strategy that can give your potatoes a crispier outside all around. I do this with my breakfast potatoes sometimes, however for this recipe I don’t think it’s best as you want the crispness only on the edged and the soft almost buttery center.
It is most likely because they are too crowded. The heat turns to steam when they don’t have room to breathe and the steam makes the potatoes soggy.
Store leftover potatoes in an air tight container in the fridge. They will last about 5-7 days.
When you are ready to eat, you can reheat in the microwave, or put the potatoes in a baking dish with a little bit of broth or oil and heat at 400 F/ 205 C for about 10-15 minutes.
Roasted Greek Lemon Potatoes Recipe
For softer potatoes, that aren’t crisp at the edges:
- 1 cup veggie broth , low sodium if needed
- Preheat oven to 425 F/ 220 C.
- Cut potatoes into 8 or 16 pieces, depending on size of potato. You want the pieces around the same size for even cooking.
- Put in a baking dish. Add the rest of the ingredients and use your hands to coat.
- Bake for 45-50 minutes until brown on the edges or if you made the soft version, until the broth has evaporated and they are cooked through.
- Serve alone or with a Greek salad, Gyro, or other Greek dish!
- The different potato types will yield different results. If you like it soft and fluffy on the inside, then use russet but if you want it more firm and smooth, use Red or Yukon gold.
- The extra cup of veggie broth is for potatoes that end up soft all over. Not with crisp edges like if you don’t use it. The broth will evaporate as it cooks, just watch them as they cook to see if you need more.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.