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    Home » Recipes » Oil Free

    Roasted Greek Lemon Potatoes

    Published: Mar 19, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

    1.5K shares
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    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.

    Roasted potatoes in white tray with lemon wedges and parsley garnish.

    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.

    White baking dish filled with roasted potatoes with lemon wedges and parsley on top.

    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.

    Bowls of potatoes, lemons, broth and seasoning on white deck.

    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.

    Collage of images: potatoes cut into wedges and measuring cup with broth and seasoning.

    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.

    Potato wedges in baking dish before and after baking.

    Remove from the oven and garnish with extra lemon wedges and parsley, if you’d like. Then serve.

    Roasted potato wedges in white baking dish.

    Common Questions

    Which potatoes should I use?

    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.

    What to serve them with

    Vegan Greek lemon potatoes pair particularly well on the side of my chickpea meatloaf, but they work nicely with veggie burgers too, if you want a fancier french fry. 😉

    How long do they keep?

    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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    • Corn tortillas stuffed with potatoes, black beans and coleslaw.
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    • Baked zucchini tater tots in white, oval serving dish.
      Baked Zucchini Tater Tots [Oil Free]

    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

    Roasted potatoes in white tray with lemon wedges and parsley garnish.

    Roasted Vegan Greek Lemon Potatoes

    Vegan Greek lemon potatoes are simple to prepare and bursting with flavour. Featuring crispy edges and fluffy, moist middles.
    5 from 12 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 15 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 5 minutes
    Course: Side Dish
    Cuisine: Mediterranean
    Servings: 6 Servings
    Calories: 207kcal

    Equipment

    9" x 13" Baking Dish (or similar)

    Ingredients

    • 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
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    Instructions

    • 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.

    Notes

    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.

      Nutrition

      Calories: 207kcal | Carbohydrates: 44g | Protein: 5g | Fat: 0.2g | Sodium: 265mg | Potassium: 986mg | Fiber: 3g | Sugar: 2g | Vitamin A: 9IU | Vitamin C: 17mg | Calcium: 38mg | Iron: 2mg
      DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
      *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
      1.5K shares

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      1. Kate

        May 19, 2022 at 8:57 pm

        5 stars
        Some years ago, a Greek friend of ours served lemon potatoes with supper. I never forgot how good they were. When I saw this recipe, I couldn’t wait to try it. I made the recipe as written, except I only used half the amount of potatoes as I realized I was going to have leftovers for a week had I made a full batch. I still placed them in a ceramic 9×13 pan, used the full amount of sauce, covered the pan with tin foil, and followed the baking instructions. These were beyond expectations! We both loved them. They were as good, if not better, than those of our Greek friend. I will definitely be making these often. We winter in southern California where we have a lemon tree in our back yard. We are able to bring a couple of dozen with us when we return to Canada, so this was made with my own lemons. I am very pleased to be able to add these potatoes to my collection of lemon recipes. Thanks for a delicious dish!

        Reply
        • Rosa

          May 20, 2022 at 8:47 am

          Thank you very much for the lovely review Kate. I’m absolutely thrilled you enjoyed the potatoes so much. 🙂

          Reply
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      Hi, I'm Rosa! Welcome to This Healthy Kitchen where you'll find tasty and nutritious, plant-based recipes. I'm an avid home cook who believes food is medicine. Each recipe is made using wholesome ingredients, and under 400 calories per serving with several gluten-free and oil-free options! Occasional cheat days included. 😉

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