Description
Easy vegan greek lemon potatoes with garlic, olive oil and herbs. A fresh, zesty side dish for any meal.
Ingredients
Units
Scale
- 3 medium potatoes, cut into wedges
- 1/4 cup olive oil
- 1/2 cup vegetable broth
- Juice of 1 lemon
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 lemons (1 for juice, 1 for slicing)
- 2 cloves garlic, minced
- Chopped parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Place the potato wedges in the baking dish.
- In a separate bowl, mix together the vegetable broth, juice of 1 lemon, olive oil, oregano, salt, and pepper.
- Pour this liquid mixture over the potato wedges.
- Press the garlic cloves using a garlic press and then evenly distribute the minced garlic over the potato wedges. Add chopped parsley over the potato wedges.
- Place the lemon slices from the second lemon on top of the potato wedges for garnish.
- Bake in the preheated oven for 45–55 minutes, or until the potatoes are golden brown and tender.
- Garnish with additional chopped parsley before serving.
Notes
A baking dish is the best choice for this recipe because it lets the potatoes sit in the olive oil and vegetable broth mixture as they roast. For the best potatoes, try to keep the wedges in as much of a single layer as possible so they roast evenly and develop those lovely golden potatoes edges.
People often expect super crunchy potatoes from the name alone, but greek lemon potatoes are usually more tender and creamy inside with some golden crispy edges rather than the shatteringly crisp texture of sheet pan roast potatoes or french fries. That balance of soft centres and deeply flavoured edges is exactly what makes them so moreish.
