Lemon Roasted Potatoes are Yukon Gold potatoes roasted in a savory blend of seasoned broth, fresh lemon juice, olive oil, and dried oregano. Serve with Greek Spinach Pie (Spanakopita) or Spinach Asparagus Frittata for a Mediterranean-inspired meal.
Greek-Style Lemon Roasted Potatoes
Greek lemon potatoes have become a tradition in our house. Every Easter, they are on the table alongside spanakopita and a big Greek salad, but I make them year-round. In addition to the serving suggestions above, I also like to serve these potatoes as part of a Mediterranean bowl with Greek Rice Pilaf and Baked Falafel.
I like this recipe because it is an easy and versatile side dish. The quick prep and simple ingredients make it a natural pairing for more complex recipes, and the potatoes go well with Middle Eastern and Italian fare.
This potato recipe yields four side portions and can be easily doubled to feed a larger group.
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.
- 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: Prep. 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: Arrange the Potatoes. In the baking dish, place potatoes in an even layer leaving a little space between them.
STEP THREE: Make the Broth Mixture. 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. Roast potatoes for 1 hour, or until the potatoes are fork-tender with golden brown edges.
STEP FIVE: Finish and Serve. Transfer to a serving dish and sprinkle with lemon zest. Serve warm.
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.
Storage
Store leftover potatoes in an airtight container in the refrigerator for up to three days. To reheat, spread the potatoes onto a parchment-lined baking sheet, cover with foil, and bake at 400°F for 10 minutes. Remove the foil and bake for an additional 5 minutes to crisp the edges back up.
More Recipes
- Baked Falafel
- Lemon Dill Tofu
- Spinach Orzo Salad
- Roasted Carrot Couscous Salad
- Roasted Dill Potatoes
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Lemon Roasted Potatoes
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.
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