Greek style roasted potatoes are flavourful, lemony, and perfectly crispy on the outside, and soft in the middle. They are oil free, made using only 7 simple ingredients, and the perfect side dish to compliment your main course. These Greek potatoes are naturally gluten free, and their also vegan, making them suitable for any diet.
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. Now if you prefer a crispier potato, these may not be the ones for you. Instead, give these Crispy Salt & Vinegar Potato Wedges a try. But if you’re still with me, and don’t mind a softer in the middle, perfectly moist, and super flavourful potato, this is for you!
How to make Greek Potatoes?
Well, the prep work is actually quite simple. Once you’ve peeled and quartered your potatoes, you will combine all the remaining ingredients in a small bowl or measuring cup. Then pour that mixture over your potatoes in a deep baking dish to avoid spills. Cover your dish with aluminum foil and roast for 30 minutes, before uncovering and roasting some more. You want most of the liquids to be absorbed, but not completely dried out. Usually, another 30 minutes does the trick, but this 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.
If you enjoy this recipe, you might also like:
- Sweet & Salty Baked Pumpkin Fries
- Baked Zucchini Tater Tots [V+GF]
- Roasted Butternut Squash
- Sweet Potato Fries – Baked not Fried!
- Crispy Baked Salt & Vinegar Potato Wedges
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 aluminum foil and roast for 30 minutes.
- Then remove the foil 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.
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!