As a big potato lover, this is one of my favorite recipes. These authentic, slow-roasted Greek lemon potatoes are packed with delicious fresh zesty flavors of lemon, garlic, and oregano. They are so easy to make and are the perfect side dish for many different meals.
The potatoes suck up all those flavors to give you a potato that is incredibly tender on the inside while also being slightly crispy on the outside. Also, these potatoes are incredibly easy to make while also tasting heavenly.
Step-By-Step Guide On Making The Tastiest Vegan Greek Lemon Potatoes:
- 3 lbs potatoes
- 5 cloves garlic (peeled and pressed)
- 2 lemons (juiced)
- 3/4 cup vegetable broth
- 3/4 cup olive oil
- 1/3 cup fresh parsley (for garnish)
- 2 tsp oregano (dried)
- 1 tsp poultry seasoning
Start by preheating the oven to 390 °F.
Then, peel the potatoes. After pealing them, cut them into wedges (chunks). If you’d like to keep the peel on the potatoes feel free to do it, just make sure to wash them properly.
Now, in order to make the broth, in a small bowl combine the lemon juice, garlic, poultry seasoning, olive oil, vegetable broth, and oregano.
Next, season with about a pinch of salt and black pepper. Then using a whisk, whisk the mixture. Also, feel free to add more salt and pepper if needed.
After that, add the potato wedges to a large baking dish and cover them using the broth you just made.
Making sure that all the potatoes are covered in the broth, place the baking dish into the preheated oven.
Bake the Greek lemon potatoes for approximately 40 minutes.
Once 40 minutes have passed, take the baking dish out of the oven and flip the potatoes around. Now again, place back the baking dish into the oven and cook the Greek lemon potatoes for another 40 minutes.
Finally, once the potatoes have finished cooking, take them out of the oven and serve with some fresh parsley on top.