Greek lemon potatoes are a well-known side dish, often enjoyed at Greek tavernas or restaurants. They are oven-baked with plenty of herbs, garlic, and a generous amount of lemon, resulting in a lightly crisp exterior and a soft, flavorful center. We love pairing them with chicken, lamb, or Greek biftekia (burger patties), and they’re a hit with kids of all ages.
These Greek lemon potatoes are also vegan, as they’re made with olive oil instead of butter. They’re a great option for those following a vegan diet or fasting, and they work wonderfully as a main dish alongside a salad or dip. Plus, they require minimal prep—just cut the potatoes, mix everything in a tray, bake for about an hour, and they’re ready to serve!
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Why you should try my recipe
- Easy to prepare and you just need one tray to mix all the ingredients and bake.
- Soft, lemony and aromatic.
- Great with meat or fish or just on their own.
- Perfect for gatherings, barbecues and celebration meals.
Ingredients & How-to
To make these vegan Greek lemon potatoes we are going to use potatoes, olive oil, lemon, oregano, garlic, mustard, orange, salt and ground black pepper.
- Potatoes: I’m using gold potatoes that hold their shape well when roasted and have a hint of sweetness. You could also use Russet potatoes or King Edward.
- Citrus: I’m using the juice of 1-2 lemons for a stronger lemony flavor, along with an orange to add sweetness and a refreshing citrus aroma.
- Mustard: I’m using dijon mustard but you could also use yellow mustard.
For full quantities check the recipe down below.
01. I use five medium-large potatoes that I first peel, cut lengthwise and then into 1.5″ cubes.
02. Next, I add the olive oil, juices from lemons and orange, oregano, mustard, salt and ground black pepper.
03. It wouldn’t be Greek lemon potatoes without garlic. We love adding garlic to roasted potatoes and roasted meat. I’m using garlic cloves that I peel and then use a garlic presser or you could cut them finely with a knife.
04. With everything in the tray, I pour in half a cup of water and mix thoroughly to ensure the potatoes are well coated with the spices and juices. Then, I cover the tray with a lid and place it in a preheated oven. If using a regular tray, you can cover it with parchment paper followed by foil.
Mamazilla's Product Recommendations
I'm using this small lidded baking tray for making casseroles when I need to slow cook the meat or veggies. It's also great for roasting, like chicken and potatoes or even for a small turkey.
Buy On AmazonServing suggestions
We usually have the Greek lemon potatoes as a side dish with some meat or my grilled meatballs but they do taste nice also just on their own. These are also great for little ones as they are the perfect size for their little fingers.
Storage
Store any leftovers in the fridge and consume within 2-3 days. Herb roasted potatoes taste great when they come out of the oven but also on the next day. Just warm them up in the microwave for a minute or in a small pan.
FAQ
For roasting, whether on their own or with meat, Gold potatoes are the best choice as they turn sweet when baked and maintain their shape well. Other great options for roasting include Russet potatoes and King Edward.
Oregano is the most common dried herb used in Greek roasted potatoes. Some others that are aromatic and go well, are dried mint, fresh or dried thyme and rosemary.
Pair it With Recipes
If you tried my Best Greek Lemon Potatoes (vegan) or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Recipe
Best Greek Lemon Potatoes (vegan)
These Greek lemon potatoes are so easy to prepare and with just a few simple ingredients. They are sweet, soft in the middle and so aromatic from the herbs, orange and lemon. Serve them with some grilled meat, fish or a refreshing dip like tzatziki. Great as a side dish, for gatherings with friends and barbecues.
5.0 from 1 votes
4 servings
10 minutes
Ingredients
- 5 large potatoes
- 1 lemon
- 1 orange
- ⅓ cup olive oil
- 1 tablespoon oregano
- 2 teaspoons mustard
- 2-3 garlic cloves
- pepper & salt
Equipment
- baking dish (paid link)
Instructions
- Peel the potatoes and cut each one first lengthwise and then into 1.5″ cubes. Add the potatoes to a baking tray.
- Peel and add the garlic cloves to a presser or chop finely. Add the chopped garlic to the tray with the potatoes.
- Add the lemon juice, orange juice, olive oil. mustard, oregano, salt and ground black pepper.
- Mix well so all potatoes are well coated. Add half a cup of water.
- Cover the tray with a lid or with parchment paper and foil. Bake for 45 minutes in a preheated oven to 180°C/350°F. Remove cover and bake for 10-15 more minutes.
Notes
- You can use mixed dried herbs or Italian seasoning instead of oregano.
- You could use dijon or french mustard.
Storage
Store the Greek lemon potatoes in the fridge and consume within 2 days.
Nutrition Info (per serving)
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
Julia
We love these Greek lemon potatoes as a side dish. I grew up having these potatoes on Sunday meals, family gatherings and so many more occasions. If you have tried them and loved them as much as we do, leave me a comment and a rating here!