Who else loves the potatoes from Greek restaurants?! I think they’re so delicious that I used to order extra potatoes instead of rice when we ordered Greek take-out. Now that we eat exclusively plant-based, the trouble with simply ordering Greek potatoes from a restaurant is that they’re often cooked using chicken stock or chicken base. Unless you happen to have a plant based Greek restaurant near you (and if you do, you’re super lucky!!) the rest of us are left yearning for lemony, garlicky potato goodness. Oh, is that just me? These Greek Lemon Potatoes are full of the authentic Greek take out flavor that I crave, but are far less expensive than takeout.
Another thing I love about these Greek Lemon Potatoes is that they’re healthier than their take out counterparts.These potatoes only call for 1 tbsp of oil for the entire batch compared with many other recipes that use 1/4 cup or more. We’ve actually made them several times completely oil-free and they’re just as tasty! I have added a bit of extra virgin olive oil here as it does make them a touch more moist and allows them to brown a bit during cooking, but it really isn’t necessary if you’re oil-free. We love that these lemon potatoes are actually healthy and there is minimal effort involved in making them,with most of the time spent tapping your fingers waiting for them to be ready. This makes them a perfect, easy meal prep option if you like to batch cook ahead of time for your week!
We use these tasty morsels in a bunch of different dishes, not just as a side-kick to a Greek entrée. In fact, the most likely place that these lemony Greek-style potatoes show up in our household is in our lunches! We make a batch on the weekends to have on hand throughout the week to add to salads. Have you tried lemon potatoes in your lunchtime salad? If you haven’t, you’re missing out. It adds starch you need to keep you satisfied, and they’re delicious cold so no reheating necessary! We also love to use leftovers to make hashbrowns on the weekends for a fun lemon-y twist.
Okay, now that I’ve confessed all of the reasons to make these potatoes, here’s the recipe so you can try them too!
Greek Lemon Potatoes
- 2 lbs red or yellow new potatoes (about 7 medium or 16 small)
- 3 cloves garlic, minced
- 1/4-1/3 cup lemon juice (this depends on how much lemon you like, I use 1/3 cup, but feel free to use less)
- 1/2 cup vegetable broth
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1 tbsp olive oil
- Pre-heat your oven to 375 degrees F (190 Celsius, or Gas Mark 5)
- Chop the potatoes into similar size pieces so they cook evenly. Depending on the size of your potatoes you could be halving them or quartering. Place the chopped potatoes into a single layer in a 9×13″ pan, or divide evenly into two smaller pans (I use 2 9″ round baking dishes).
- In a bowl, mix together the garlic, lemon juice, vegetable broth, oregano, salt and olive oil. Pour over the pan of potatoes, or divide evenly between your two pans of potatoes.
- Cover with aluminum foil and bake covered for 30 minutes.
- After 30 minutes, uncover the potatoes and cook for another 30 minutes until tender.
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