Vegan Greek lemon potatoes is an easy, one-pan potato side flavored with lots of lemon, garlic and oregano.
I think it’s safe to say that potatoes are a classic when it comes to comfort foods. They make an easy accompaniment to almost any meal and with their neutral flavor can carry an endless variety of seasonings. One of my favorite ways to make potatoes and a method I come back to time and time again is the Greek way in which potatoes are both braised and roasted with lots of lemon garlic and oregano.
You may not have cooked potatoes this way before, but I hope I might persuade you to give them a try. They’re golden on the outside, meltingly tender on the inside and only require a handful of ingredients and one pan to make.
The secret to these Greek lemon potatoes is a two part cooking method that results in meltingly tender potatoes infused with lots of lemon. The first part is a braise during which the potatoes soak up the braising liquid and become perfectly tender and flavored throughout, and the second part is a roast during which the skins develop a golden color and a bit of a crust. The best part is that both the braising and the roasting are done in one pan in the oven so there’s very little hands on time for a side that’s so packed with flavor.
How to make Greek lemon potatoes:
- It couldn’t be much simpler. You start by tossing the potato wedges directly in the pan along with some olive oil, garlic, oregano, lemon juice, lemon slices, a handful of olives and just enough water to cover the bottom of the pan.
- Within about 30 minutes they’ll be ready to roast. That’s when you turn up the heat for another 25-30 minutes until golden and a little browned around the edges.
- Shower the potatoes with a few fresh oregano leaves and/or some fresh parsley across the top and you’re all set to serve.
More Potato Recipes to Try:
A Greek inspired one-pan potato side flavored with lemon, garlic and oregano.
- 1 ½ lb/680g small Yukon potatoes
- 2 Tablespoons/30ml extra virgin olive oil
- ½ a lemon, sliced
- 3-4 garlic cloves, finely grated using a microplane
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- ⅛th teaspoon freshly ground pepper
- ¼ cup/45g mixed olives
- ¼ cup/60ml filtered water
- ¼ cup/60ml fresh lemon juice
- 1 Tablespoon fresh oregano leaves or 2 Tablespoons fresh chopped parsley to serve
- Preheat oven to 350 F.
- Cut the potatoes into wedges and place them onto a parchment lined quarter sheet pan or 9x13 baking pan along with the olive oil, lemon slices, garlic, oregano, salt, pepper and olives. Toss together to coat; spread wedges out in a single layer and pour in water and lemon juice. Transfer pan to oven and cook
for 30 minutes.
- After 30 minutes stir and increase oven temperature to 425F.
- Roast potatoes for another 25-30 minutes or until tender and golden around the edges.
- Place the potatoes on a platter and sprinkle with fresh oregano or parsley. Serve warm.
A quarter sheet pan which has lower sides is best for getting a golden color on the potatoes but a 9x13 baking pan will also work.
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Amount Per Serving: Calories: 204Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 244mgCarbohydrates: 27gFiber: 3gSugar: 2gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.