Since these Greek potatoes cook in a bath of broth, lemon and herbs, they really absorb a TON of flavour. Each bite is loaded with deliciousness!
If you’re avoiding starchy veggies, but want a potato wedge style veggie, try my air fryer carrots with TWO delicious flavour options.
But if you like a crispy on the outside, soft and fluffy in the middle potato, stick with me!
How to make Greek Potatoes
Start by peeling and quartering your potatoes. Then combine all the remaining ingredients in a small bowl or measuring cup. Layer your potatoes in a deep baking dish, without overlapping too much.
Then pour the mixture over them. Cover your dish with parchment paper and then aluminum foil and roast for 30 minutes.
Then uncover the potatoes and roast an additional 30 minutes or so. You want most of the liquids to be absorbed, but not completely dry so watch carefully towards the end of cooking. The cooking time may vary depending on the size of your baking dish, and how close together your potatoes are.
Once the potatoes are ready, you may sprinkle some cilantro or parsley over top to add a little colour, and serve with slices of lemon if desired.
These potatoes pair really well with these Vegan Chicken Burgers or this super simple 5 Minute Chickpea Salad Sandwich. Enjoy!
More favourite potato recipes!
- Vegan Chicken Soup w/ Jackfruit & Potato
- Crispy Potato Tacos w/ Black Beans & Slaw
- Loaded Sweet Potatoes with Baked Beans
- Baked Zucchini Tater Tots [V+GF]
- Sweet Potato Fries – Baked not Fried!
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
Buon appetito,
Rosa
Ingredients
- 6-8 russet potatoes peeled and quartered lengthwise
- 2 cups low sodium vegetable broth
- 1 lemon juiced
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 1 tsp oregano
- 1 tbsp corn starch
Instructions
- Preheat the oven to 425 degrees F convection roast. (You may use convection bake if you do not have a roast setting.)
- Arrange your quartered potatoes in a 9x13 baking dish in a single layer.
- Add all remaining ingredients in a small bowl and whisk to combine. Then pour the mixture over your potatoes. Cover your baking dish with parchment paper and aluminum foil and roast for 30 minutes.
- Then remove the foil and paper and roast for an additional 30 minutes or until most of the liquids are absorbed. Gently toss the potatoes roughly halfway to help crisp up all the edges and prevent sticking.
I am going to try these tonight but I was curious if I could use cooked potatoes. Do you think I ruin the flavor or crispiness? I often pressure cook a batch of potatoes and put in the fridge for a day. I understand it changes the glycemic index.
Hi Andrea, I don’t think the cooked potatoes will absorb much of the broth and lemon juice, so they likely wouldn’t crisp up. If you’re willing to give it a try, I’d love to hear how it turns out.
So so love potatoes – this makes me want potatoes for dinner today -and I just had them for lunch! 🙂
Haha I love potatoes any time! 🙂
These potatoes look absolutely amazing! I love how well the acid in the lemon complements the potatoes 🙂
Thank you so much Sarah! 🙂
Can’t wait to try these. We will be having these as part of our Easter celebration.
That’s great Lisa! Hope everyone enjoys. 🙂
We love potatoes at our house so this will be a popular recipe. I’ll be adding this to our side dish options for dinner.
Thanks Kelly! I mean who doesn’t love potatoes right? 🙂
Such a delicious recipe! My whole family loves potatoes, so I will be making this for sure!
Thanks Kim! Hope you all enjoy. 🙂
these sound delicious! I’ve never tried to make potatoes this way before. I def need to try it out – love lemon!
Thank you Danielle! Hope you enjoy.
These look amazing! I’ve always loved them in Greek restaurants, but yours look infinitely better!
Thank you Neli, so kind!
This sounds like a delicious way to make roasted potatoes. Loaded with flavour and they won’t dry out or burn. Perfect for a side dish with so many meals.
Thanks so much Katherine!