A simple and vegan recipe for the best Greek lemon potatoes. A traditional Greek and Mediterranean dish that you’ll love!
These potatoes are full of flavor and aromas of lemon and herbs. They are crispy on the outside and soft and juicy on the inside!
A perfect dish to be served with everything. Ideal for lunch, dinner, and holiday tables!
It only takes a few simple ingredients and a few minutes of your time to prepare. Use some fresh and quality ingredients to maximize the taste and aromas of these easy to make recipe!
Although you have to be patient because it takes some time in the oven until it is ready!
But one thing is for sure you’ll be rewarded for your patience and waiting time by the taste of these Greek lemon potatoes.
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Recipe
Greek Lemon Potatoes
Ingredients
- 1 k potatoes , peeled
- 1 large lemon , fresh squished juice
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 2 cloves garlic , minced
- 1 tbsp mustard
- 1/4 cup olive oil
- 1 cup hot water
Instructions
- Preheat the oven to 220 ° C.
- Peel the potatoes and cut them into wedges, and add them to a baking dish.
- In a bowl combine the olive oil, lemon juice, mustard, minced garlic, water, and season with salt, pepper, oregano, and thyme. Mix with a wire whisk until it becomes an aromatic broth.
- Pour to your potatoes the broth mixture. Mix well to coat well all the potatoes.
- Bake for around 30 minutes.
- Remove the pan from the oven and turn the potatoes so that they will be cooked and become crispy all over.
- Bake for another 30 minutes.
Enjoy!
Notes
Notes
- Served: Served with
- cauliflower “meatballs”,
- tzatziki sauce,
- Variations:
- Adjust the amount of garlic and lemon according to your taste.
- Replace dried oregano and thyme with fresh.
- Storage: Serve immediately and keep leftovers in an airtight container in the fridge for up to 4 days.
Notes
- Served: Served with
- cauliflower “meatballs”,
- tzatziki sauce,
- Greek traditional eggplant dip,
- feta and toasted bread.
- Variations:
- Adjust the amount of garlic and lemon according to your taste.
- Replace dried oregano and thyme with fresh.
- Skip the mustard.
- Storage: Serve immediately and keep leftovers in an airtight container in the fridge for up to 4 days.
🠚Still hungry? Try this recipe: Crispy & Aromatic Cauliflower “Meatballs”
Nutrition Facts
*This is an estimated nutrition chart provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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