crispy greek lemon potatoes

These scrumptious Greek lemon potatoes were a staple of my diet on my last trip to Greece! There's a special way to make them that takes a little longer, but it's totally worth it.

You won't go a day without potatoes if you visit Greece! And they're always seasoned and cooked to perfection. That's why I had to create a recipe for you, so you too can indulge in patates lemonates.

When I traveled to Athens and Santorini with The Getaway Co., we ate at restaurants in both cities almost exclusively, and often they weren't vegan restaurants. But they managed to create wonderful vegan menus for us wherever we went. And that's a perk of booking a vegan holiday with The Getaway Co. All of the food is taken care of for you, and each and every meal is sure to blow you away! When you go to most European countries, you won't be eating at exclusively vegan restaurants, and it can be hard to find decent options, let alone communicate to the staff that you don't eat any animal products! Watch my vlog from Greece to see all the awesome meals we ate.

To make these potatoes like how they are in Greece, you braise them in a flavorful broth first and then roast them to crispy perfection. Indeed, an airfryer might be handy for the second stage, but I did them in the oven. Optionally, you can serve these potatoes with vegan feta to make them even more indulgent.

crispy vegan greek lemon potatoes

Greek lemon potatoes are oven-roasted with lemon juice, garlic, olive oil, and herbs until crispy outside and tender inside, delivering a bright, zesty side dish!

No ratings yet

Print Pin Rate

Course: Appetizer

Cuisine: Greek

Keyword: potato side dish, potatoes, vegan feta

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 20 minutes minutes

Servings: 6

Author: Lauren Toyota

Ingredients

• ▢ 2½ lb yellow potatoes about 5 potatoes
• ▢ ½ C olive oil
• ▢ ½ C hot water
• ▢ 1 teaspoon vegan chicken bouillon base
• ▢ 1 teaspoon yellow mustard
• ▢ 1 tablespoon dried oregano
• ▢ 1 teaspoon sea salt
• ▢ 1 teaspoon cracked fresh black pepper
• ▢ ¼ C lemon juice
• ▢ 4 large garlic cloves, minced crumbled vegan feta, as garnish finely chopped parsley, as garnish

Instructions

• Preheat the oven to 400°F.
• Cut potatoes into wedges leaving the skin on.
• Place potatoes in a 9 x 13-inch metal or glass baking dish.
• In a medium mixing bowl combine olive oil, water, bouillon paste, mustard, oregano, salt, and pepper. Pour this mixture over the potatoes and toss to coat. Cover the baking dish with another baking sheet.
• Bake for 20 minutes. Then remove the top baking sheet and bake for another 20 minutes.
• Combine lemon juice and minced garlic in a small bowl. Toss the potatoes in this mixture after 40 minutes of baking. Bake another 20 minutes. By now almost all the liquid will be absorbed. Then remove the potatoes onto a large baking sheet, spread out slightly, spoon any remaining oil on top, and bake another 20 minutes to get crispier. At this point you could also place them in an air fryer and bake until crispy as well—time may vary
• Garnish the hot potato wedges with crumbled vegan feta and chopped parsley, if using.