These vegan Greek lemon potatoes are simple to prepare and bursting with flavour. Featuring crispy edges and fluffy moist middles. A fantastic side dish to compliment your meal that you’ll want to make again and again.
This recipe was originally published in April 2019. It has been updated for content and photos.
These roasted Greek style potatoes cook in a bath of broth, wine, lemon and herbs, to absorb a TON of flavour. Each bite is absolutely bursting with deliciousness!
Now be warned, if super crispy potatoes is what you’re after, this is not it. Instead, try my air fryer (or oven baked) potato wedges for the ultimate crispy potato.
But if fluffy, ultra flavourful potatoes is what you’re craving, you’ve come to the right place!
As an added bonus, these delicious wedges are naturally vegan and gluten free, making it a suitable dish for all kinds of eaters.
How to make them
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients.
Start by peeling and quartering your potatoes and transfer them to a baking dish in a single layer. (photos 1-2)
Add all remaining ingredients to a small bowl or measuring cup and whisk to combine. (photos 3-4)
NOTE: Try not to overlap the potato wedges too much. Use a deep and large dish to accommodate.
Evenly pour the mixture over the potatoes. (photos 5-6)
Then cover your dish with parchment paper and aluminum foil and bake for 30 minutes. Remove the foil and parchment, give the potatoes a mix and bake an additional 20-30 minutes until the liquids are mostly absorbed. (photo 7)
NOTE: You don’t want the potatoes completely dry, only until most of the liquid is absorbed, so check on them often towards the end of your cook time.
Remove from the oven and garnish with extra lemon wedges and parsley, if you’d like. Then serve.
I like russets because they make nice long wedges, but you may experiment with whatever potatoes you have on hand, such as yellow or white potatoes.
These taste best when freshly made, like most potato dishes, but you may store leftovers in a sealed container in your fridge for up to 3 days.
Expert Tips + Substitutions
- Try not to overlap the potato wedges too much. Use a deep and large enough baking dish to accommodate them.
- Check on your potatoes often towards the end of cooking. You want the liquids mostly absorbed, but not completely gone, so that they don’t stick to one another or dry up.
- Cooking time will vary according to the size of your baking dish and how close together your potatoes are. Check tenderness levels, using a fork, towards the end of cooking to make sure they’re done.
- The parchment paper is not necessary to the end result, but if you prefer to not have aluminum foil touch your food, use parchment paper in between.
- For wine free, simply use more vegetable broth in its place. The flavour will still be great.
More delicious potato recipes!
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- 9" x 13" Baking Dish (or similar)
- 3 pounds russet potatoes peeled and quartered lengthwise (approx. 6-8 potatoes)
- 1.5 cups low sodium vegetable broth
- ½ cup white wine or sub for more broth
- 4 tablespoons lemon juice approx. 1 medium lemon
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- ½ teaspoon sea salt
- 1 tablespoon cornstarch
For Garnish (optional)
- lemon wedges, fresh parsley
- Preheat the oven to 425 degrees F convection bake.
- Arrange your quartered potatoes in a 9×13 baking dish (or similar) in an even layer. Add all remaining ingredients to a small bowl or measuring cup and whisk to combine. Then pour the mixture over your potatoes.
- Cover your baking dish with parchment paper and aluminum foil and bake for 30 minutes. Then remove the foil and parchment, gently mix the potatoes and bake an additional 20-30 minutes or until most of the liquids are absorbed and desired crispiness level is reached.