• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

This Wife Cooks™

  • About
    • Contact
    • Work With Me
    • JOIN MY NEWSLETTER
  • Holidays
    • Vegan and Vegetarian Thanksgiving Recipes
    • Vegan & Vegetarian Christmas Recipes
    • New Year’s Eve and New Year’s Day
    • St. Patrick’s Day
    • Easter
    • Cinco de Mayo
    • 4th of July
    • Oktoberfest
    • Halloween
    • Game Day
    • Happy Birthday
  • Collections
    • Appetizers
    • Breakfast & Brunch
    • Dessert
    • Lunch & Dinner
    • Side Dishes
    • Snacks
  • Popular
    • Breads
    • Casseroles & Comfort Food
    • Cookies & Cakes
    • Dressings & Dips
    • Kid Favorites
    • Pasta
    • Rice & Grains
    • Soups, Chilis, & Stews
    • Salads
    • Sandwiches, Tacos, & Burgers
    • Baking
    • Vegan
    • Vegetarian
  • Recipe Index
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
Home » Meals » Side Dishes » Lemon Roasted Potatoes

Lemon Roasted Potatoes

March 22, 2024Leave a Comment

Pin
Share
Share
11Shares
View Recipe
Lemon Roasted Potatoes ~ Crisp golden potatoes with a tangy blend of fresh lemon and savory fresh herbs. Easy side dish for Easter brunch! via @thiswifecooks

Lemon Roasted Potatoes ~

Crisp golden potatoes with a tangy blend of fresh lemon and savory fresh herbs.

Serve with Greek Spinach Pie (Spanakopita) or Spinach Asparagus Frittata.

Lemon Roasted Potatoes ~ Crisp golden potatoes with a tangy blend of fresh lemon and savory fresh herbs. Easy side dish for Easter brunch!

Table of Contents

Toggle
  • Greek Potatoes
  • Ingredients for Lemon Roasted Potatoes
  • Ingredient Notes
  • How to Make Lemon Roasted Potatoes
  • Storage
  • More Recipes You’ll Love!
  • Follow This Wife Cooks on Instagram | Facebook | Pinterest
  • Lemon Roasted Potatoes
    • Ingredients
    • Instructions
    • Nutrition

Greek Potatoes

I like this Greek Lemon Potatoes recipe because it’s an easy and tasty side dish with a Mediterranean twist. The quick prep and simple ingredients make it a perfect side dish for more complex recipes and pairs well with a variety of cuisines, including Middle Eastern and Italian fare. 

This potato recipe yields four side portions and can be easily doubled to feed a larger group.

Lemon Roasted Potatoes ~ Crisp golden potatoes with a tangy blend of fresh lemon and savory fresh herbs. Easy side dish for Easter brunch!

Ingredients for Lemon Roasted Potatoes

You will need the following:

  • 1 1/2 pounds Yukon Gold potatoes, cut into 1-inch thick wedges
  • 1 cup vegan chicken-style broth
  • 2 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon lemon zest
  • Fresh parsley, optional for garnish

Ingredient Notes

  • Yukon Gold Potatoes – The thin skins of Yukon Gold potatoes get a light crisp when roasted. If you prefer another type of potato, red potatoes or russet potatoes can also be used for this recipe.
  • Vegan Chicken-Style Broth – Broth infuses the potatoes with savory flavor. If vegan chicken broth is unavailable, vegetable broth can be used instead. However, you may need to adjust the seasoning accordingly to achieve the desired flavor profile.
  • Olive Oil: Extra virgin olive oil adds richness and depth of flavor to the potatoes
  • Lemon Juice – Fresh lemon juice adds a refreshing tanginess to the potatoes.
  • Dried Oregano – In this recipe, dried oregano is preferred over fresh herbs for its concentrated flavor and ability to withstand high temperatures during the hour-long roasting time.
  • Ground Black Pepper – Adds a hint of warmth while balancing the acidity of the lemon juice and the richness of the olive oil.
  • Lemon Zest – Sprinkling lemon zest over the roasted potatoes just before serving adds a touch of fresh citrus aroma.
  • Fresh Parsley – Optional garnish for a pretty pop of color.

How to Make Lemon Roasted Potatoes

STEP ONE: Preheat the oven to 400°F. Line a 9×12-inch baking dish or high-rimmed baking sheet pan with aluminum foil (for easy cleanup).

STEP TWO: In the baking dish, place potatoes in an even layer leaving a little space between them.

STEP THREE: In a medium bowl, whisk together the vegan chicken broth, olive oil, oregano, and black pepper. Pour the broth mixture over the single layer of potato wedges.

STEP FOUR: Roast potatoes for 1 hour, or until the potatoes are fork-tender with golden brown edges. 

STEP FIVE: Transfer to a serving dish and sprinkle with lemon zest. Serve warm.

Lemon Roasted Potatoes ~ Crisp golden potatoes with a tangy blend of fresh lemon and savory fresh herbs. Easy side dish for Easter brunch!

Storage

Store leftover potatoes in an airtight container in the refrigerator. To reheat, spread potatoes onto a baking sheet lined with parchment paper and bake at 350°F for 10-15 minutes or until heated through.

More Recipes You’ll Love!

  • Baked Falafel
  • Lemon Dill Tofu​
  • Spinach Orzo Salad​
  • Roasted Carrot Couscous Salad​
  • Roasted Dill Potatoes​

Follow This Wife Cooks on Instagram | Facebook | Pinterest

Lemon Roasted Potatoes ~ Crisp golden potatoes with a tangy blend of fresh lemon and savory fresh herbs. Easy side dish for Easter brunch!
Lemon Roasted Potatoes ~ Crisp golden potatoes with a tangy blend of fresh lemon and savory fresh herbs. Easy side dish for Easter brunch!

Lemon Roasted Potatoes

Crisp golden potatoes with a tangy blend of fresh lemon and savory fresh herbs.
No ratings yet
Print Pin Rate
Course: Side Dish
Cuisine: greek, Mediterranean
Keyword: brunch, dairy free, Easter, Mother’s Day, potatoes, side dish, vegan, vegetarian
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour
Total Time: 1 hour hour 10 minutes minutes
Servings: 4
Calories: 199kcal
Author: Holly Gray
Prevent your screen from going dark

Ingredients

  • 1 1/2 pounds Yukon Gold potatoes cut into 1-inch thick wedges
  • 1 cup vegan chicken-style broth
  • 2 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon lemon zest
  • Fresh parsley optional for garnish

Instructions

  • Preheat the oven to 400°F. Line a 9×12-inch baking dish or high-rimmed baking sheet pan with aluminum foil (for easy cleanup).
  • In the baking dish, place potatoes in an even layer leaving a little space between them.
  • In a medium bowl, whisk together the vegan chicken broth, olive oil, oregano, and black pepper. Pour the broth mixture over the single layer of potato wedges.
  • Roast potatoes for 1 hour, or until the potatoes are fork-tender with golden brown edges.
  • Transfer to a serving dish and sprinkle with lemon zest. Serve warm.

Nutrition

Calories: 199kcal | Carbohydrates: 32g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 246mg | Potassium: 733mg | Fiber: 4g | Sugar: 2g | Vitamin A: 134IU | Vitamin C: 38mg | Calcium: 26mg | Iron: 1mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
Pin
Share
Share
11Shares

Related Posts:

  • Spinach Asparagus Frittata ~ This savory plant-based frittata has all the taste and texture you know and love of the classic egg-based dish!
    Spinach Asparagus Frittata
  • Vegan Spanakopita ~ A savory and aromatic Greek-style main dish or hearty appetizer packed with spinach and vegan feta cheese between layers of crispy phyllo dough.
    Vegan Spanakopita (Greek Spinach Pie)
  • Baharat Chickpea Couscous ~ Pearl couscous with roasted chickpeas, carrots, and a warm blend of Middle Eastern spices.
    Baharat Chickpea Couscous

Filed Under: Easter, Mother's Day, Side Dishes, Summer Flavors, Vegan, Vegetarian Tagged With: brunch, dairy-free, Easter, Mother's Day, potatoes, side dish, vegan, vegetarian

Previous Post: « Irish Soda Bread Biscuits
Next Post: Chickpea Spinach Rice »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome!

Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

Here, you will find everything from quick and easy dinners to comfort food classics and holiday favorites.

  • Facebook
  • Instagram
  • Pinterest

Recent Posts

  • White Bean Burgers
  • Japanese Spinach Salad
  • Roasted Zucchini Pasta
  • Olive and Feta Garlic Bread

Footer

Copyright © 2025 Rise and Shine Media, LLC. All rights reserved. Privacy Policy .Terms of Service .

This Wife Cooks™Logo Header Menu
  • About
    • Contact
    • Work With Me
  • Holiday
  • Collections
    • Appetizers
    • Breakfast & Brunch
    • Dessert
    • Lunch & Dinner
    • Side Dishes
  • Popular

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required