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.
Common Questions
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.
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. 😉
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!
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
📖 Recipe
Equipment
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
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.
Deorah Leppard says
Can I make these in my air fryer? I have both an oven style and basket style.
Rosa says
I haven’t tested these in the air fryer, but you could try the oven style in an oven safe dish. The potatoes should cook faster in there, so just keep an eye on them. Enjoy!
Debbie Leppard says
Thank you so much. I will give it a try and let you know how it goes. I LOVE your recipes.
Patience says
I made these today for a holiday-ish extended family get-together of mostly omnis. As such they’re always sort of a tough crowd, but I’m happy to say these were well recieved…! I did add a bit of fresh chopped chive from my awakening garden for a festive spot of color, but otherwise followed the recipe as is. And I will definitely be making them again — thanks so much for sharing…!
Rosa says
Oh, that’s fantastic to hear! Thanks so much for the lovely review. 🙂
CAROL says
The peels are loaded with nutrients & fiber!! Would this turn out ok if the potatoes weren’t peeled? Can this be cooked in a toaster oven style Breville air fryer?
Rosa says
I haven’t tried them with peels on, but I don’t see why not. A toaster oven style should be just fine. Please report back if you give them a try.
MaryAnn Denning says
Can this be made in a regular oven? (not convection) If so, what temp.? Can’t wait to try the recipe. Thanks for the tip on using parchment paper AND foil. Ingenious! Since I stopped using foil about 7 years ago, I am frustrated by trying to tuck parchment paper under hot dishes in an effort to cover them. When cooled, I use rubber bands to keep the cover in place, however, there is no such option for when baking. Foil on top is a GREAT idea! Thank you.
Rosa says
Hi MaryAnn, yes you may use a regular oven and increase the temp an additional 25 degrees F. It may take a little longer to cook, but will still turn out great. So glad you found the parchment and foil tip helpful. Enjoy! 🙂
Carolyn Chorney says
I make these potatoes all the time, they are delicious 🤤!
Rosa says
So glad you’ve been enjoying these Carolyn!
Terri S says
These potatoes are so delicious! My whole family loves them. We often have them as our “main” dish for dinner with a cucumber/tomato salad on the side. I’m so happy I found this recipe and your blog!
Rosa says
Aww thanks so much for the kind review Terri. I’m so happy you found me too!
Joyce says
Hi do you think I can use chicken broth if I don’t have veggies broth?
Rosa says
Sure that’d be fine.
Neli says
These were amazing! I’ve always loved them in Greek restaurants, but yours are infinitely better!
rosa says
Aww thanks so much Neli, so kind!
Andrea says
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.
Rosa says
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.
Lisa says
These were so good! Can’t wait to have them again. We will be having these again as part of our Easter celebration.
rosa says
That’s great Lisa! Thanks for the review. 🙂