These Greek lemon potatoes will transport you straight to the Mediterranean. They’re an elevated way to cook roasted potatoes, and the lemon garlic flavor makes them out-of-this-world delicious!
![Greek Lemon Potatoes with parsley](https://vegancocotte.com/wp-content/uploads/2024/03/Greek-Lemon-Potatoes-1.jpg)
I love Greek-inspired foods — it may have something to do with the fact that I lived in Greece for a couple of years. These Greek lemon potatoes are perhaps the best kind of roasted potatoes I’ve ever had and will make you feel just like you’re on a Mediterranean holiday.
Greek lemon potatoes are a classic for a reason—they're incredibly flavorful and satisfying. They're like roasted potato wedges but with a special lemon, garlic sauce, and herbs like oregano.
The lemon adds a bright, zesty punch to the potatoes, while the olive oil helps them get those irresistible crispy edges.
They’re typically served as a side dish but you can definitely look at them as a main, particularly for a light lunch. You can also serve them together with a main dish, such as a vegan moussaka or a simple salad.
And if you’re a fan of Greek food like me, try this delicious Fasolakia (Green Green Beans) or my extra yummy plant-based version of traditional Avgolemono Soup.
Why you’ll love these Greek lemon potatoes
- The flavors are bright, zesty, and absolutely delicious.
- It's super easy to make with just a handful of ingredients.
- You can easily make it your own it with your favorite herbs and spices.
What goes into lemon Greek potatoes
- Extra virgin olive oil — This is not the kind of recipe where you can get away with just a splash of oil! I like to use a generous amount for that rich Mediterranean flavor.
- Vegetable stock — You can use store-bought or make your own for an even deeper flavor. Alternatively, you can just use water here.
- Lemon juice — Freshly squeezed lemon juice is a must — don’t be afraid to add lots of it!
- Oregano — Dried oregano has a concentrated flavor that’s perfect for this dish, but fresh is delicious if you have some on hand.
- Garlic — I always mince mine super fine so I don't get any big chunks.
- Potatoes — Yukon Golds (Maris Piper in the UK) work perfectly for this, but any waxy potato will hold its shape well during baking.
How to make Greek lemon potatoes
Prep work: Preheat your oven to 400 degrees F (200 degrees C). Peel and cut your potatoes into wedges. Mince your garlic as finely as possible — use a garlic press if you like.
Make the flavor base: In a 9 x 13-inch baking dish, whisk together the olive oil, vegetable stock, lemon juice, oregano, salt, and black pepper.
Toss it all together: Add the potatoes and minced garlic directly to the baking dish. Toss everything really well to ensure the potatoes are completely coated.
Bake: Bake for 60 minutes or until the potatoes are fork-tender and golden brown. Stir them halfway through for even cooking.
Enjoy: Serve your Greek lemon potatoes hot, sprinkled with freshly chopped parsley or dill if you like.
Variations
- Swap the herbs: Instead of oregano, try using thyme, rosemary, or a mix of your favorite Mediterranean herbs.
- Add a bit of heat: Kick things up a notch with a pinch of red pepper flakes or some chopped fresh chili peppers.
- Go cheesy: Finish the potatoes with a sprinkle of plant-based feta or vegan parmesan cheese just before serving for a salty, tangy finish.
Recipe notes and tips
- Don't skimp on the lemon — I like my potatoes extra zesty, so I use a generous amount of lemon juice.
- Cut the potatoes evenly — You want them to cook at the same rate, so try to make all the wedges a similar size.
- Good-quality olive oil makes a difference. It adds richness and flavor, so use the best you can find.
- If you want super crispy edges, pop the potatoes under the broiler for a few minutes at the end.
Leftovers and storage
- Leftover potatoes keep well in the fridge for 3-4 days in an airtight container.
- For the best texture and crispy edges, reheat in the oven at 350°F (175°C) for 10-15 minutes. You can also reheat them in the microwave, but they may lose some crispiness.
- While freezing is technically possible, I wouldn’t recommend it as the texture of the potatoes will be affected, and they may become mushy upon reheating. It's best to enjoy these Greek potatoes with lemon fresh.
If you liked this Greek lemon potatoes recipe, you might also like some of my other easy vegan recipes with potatoes:
- Potato Kale Soup
- Chickpea Potato Soup
- Easy Vegan Potato Soup
- Cajun Bean and Potato Stew
- Easy Chickpea and Potato Curry (Chana Aloo Curry)
Don't miss out on any new recipes! Follow Vegan Cocotte on Instagram, Facebook and Pinterest.
Greek Lemon Potatoes
Ingredients
- ¼ cup (60 ml) extra virgin olive oil
- 1 cup (250 ml) vegetable stock
- Juice of 1 large lemon
- ½ tablespoon (0.5 tablespoon) oregano
- 2 large garlic cloves, very finely minced
- ½ teaspoon (0.5 teaspoon) salt
- ¼ teaspoon (0.25 teaspoon) ground black pepper
- 2 lb (900 g) Yukon gold (Maris Piper) potatoes
- Fresh parsley or dill, to garnish (optional)
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Peel and cut your potatoes into wedges.
- In a 9 x 13-inch baking dish, whisk together the olive oil, vegetable stock, lemon juice, oregano, salt, and black pepper.¼ cup extra virgin olive oil1 cup vegetable stockJuice of 1 large lemon½ tablespoon oregano½ teaspoon salt¼ teaspoon ground black pepper
- Add the potatoes and minced garlic directly to the baking dish. Toss everything really well to ensure the potatoes are completely coated.2 lb Yukon gold (Maris Piper) potatoes2 large garlic cloves
- Bake for 60 minutes, or until the potatoes are fork-tender and golden brown. Give them a stir halfway through for even cooking.
- Serve your Greek lemon potatoes hot, sprinkled with freshly chopped parsley or dill if you like.Fresh parsley or dill
Leave a Reply