Best Greek Lemon Potatoes (Whole30, Vegan)

What’s Inside: These Greek Lemon Potatoes are made with simple ingredients and are roasted to perfection. Once you see how easy and flavorful they are, you’ll love to make them regularly as a go-to side dish!

Meet Your New Favorite Roasted Potatoes

Patates Lemonates was my food obsession upon moving to Astoria, Queens while discovering the deliciousness of Greek cuisine. If you’ve been to an authentic Greek restaurant or taverna, you’ve undoubtedly learned that the Greek vegetable side game is unreal.

Take their giant baked beans, olive dips, horta (dandelion greens) or these golden crispy lemon potatoes for example. Eaten family-style, you could easily fill up on sides alone in the Greek culture!

When I first posted this recipe, I begged my Greek Mother-in-Law to help me make these, as you’ll see her hands with the red nail polish in the process photos. In the new fancy photos I’ve posted… that’s the result of YEARS of practice from my husband and me. We make them every Sunday! It’s the same basic recipe, just well-practiced and perfected. We’re quite proud! 😂

I was inspired to share this recipe not just because it’s a favorite and household staple over here… but also because it was originally sponsored by the U.S. Potato Board to celebrate potatoes from around the world!

It got me realizing how every culture I know of has their own favorite potato dish, making potatoes a universal love language if you ask me. Well, for this post, I couldn’t think of a better time to release the crackin’!

I’ve even put my own (albeit small) spin on them… by adding in some turmeric. I couldn’t resist. Everyone makes their lemon potatoes a little different, sometimes you’ll see the recipe call for chicken broth which is tasty too, but we’re just about the lemon and water here. So this recipe is suitable for a vegan diet, or while doing a Whole30, and is naturally gluten-free. Serve these with your favorite sautéed greens and protein like a broiled fish or crispy chicken.

What You Need to Make Crispy Greek Lemon Potatoes

• Large Yukon Gold or Russet Potatoes, peeled and chopped into wedges.
• The juice of 2 lemons to make the broth.
• Extra-virgin Olive Oil to add flavor and crispiness while the potatoes roast in the oven.
• Water for the lemony broth.
• Seasonings: sea salt, black pepper, dried oregano (and you can optionally add in some ground turmeric for even more GOLD color!)

Everyone loves a good side, am I right? Don’t miss my roundup of 20+ Gluten-free Side Dishes (Perfect for every occasion) including Paleo and AIP-friendly recipes right here.

How to Make Greek Lemon Potatoes in the Oven

• Pre-heat oven to 425f degrees. Scrub and peel potatoes well, and rinse under running water. Slice into 1 1/2-inch thick wedges, try to keep them all similar thickness/size so they cook evenly.
• Add sliced potatoes to a large glass baking dish or a casserole dish will do. Make sure the potatoes fit in a single layer.
• Add over top: water, lemon juice, olive oil and all seasonings. Mix together with a wooden spoon or hands to make sure potatoes are evenly coated.
• Cover the baking dish with tin foil and bake for 30 minutes with tin foil, then uncovered for approx. 15 minutes until golden. Potatoes are done when fork-tender.

More Healthy Potato Dishes

• Pesto Potato Salad (Mayo-free, Whole30)
• Creamy Sausage Potato Soup (Dairy-free, Paleo, AIP)
• Sweet Potato Hot Dog Buns (Paleo, Whole30, AIP, Gluten-free)

Need some potato alternatives? Don’t miss these…

• Creamy Dairy-free Mashed Cauliflower
• Paleo Mashed Cauliflower + Parsnip Colcannon with Bacon (AIP, Whole30)
• Easy Roasted Radishes (AIP, Paleo)

Best Greek Lemon Potatoes (Whole30, Vegan)

4.22 from 23 votes

These Greek Lemon Potatoes are made with simple ingredients and are roasted to perfection. Once you see how easy and flavorful they are, you’ll love to make them regularly as a go-to side dish! They're Whole30-friendly and Vegetarian.

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Author: Alison Marras

Prep Time: 10 mins

Cook Time: 45 mins

Yield: 6

1x2x3x

Ingredients

• 5 large yukon gold or russet potatoes
• 2 lemons juiced
• 4 tbsp extra-virgin olive oil
• 1/2 cup water
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/2 tsp dried oregano
• 1/4 tsp turmeric optional

Instructions:

• Pre-heat oven to 425f degrees. Scrub and peel potatoes well, and rinse under running water. Slice into 1 1/2-inch thick wedges, try to keep them all similar thickness/size so they cook evenly.
• Add sliced potatoes to a large glass baking dish or a casserole dish will do. Make sure the potatoes fit in a single layer.
• Add over top: water, lemon juice, olive oil and all seasonings. Mix together with a wooden spoon or hands to make sure potatoes are evenly coated.
• Cover the baking dish with tin foil and bake for 30 minutes with tin foil, then uncovered for approx. 15 minutes until golden. Potatoes are done when fork-tender.

Diet: Greek

Keywords: Greek Lemon Potatoes

Course: Side Dish

This post was originally sponsored by the U.S. Potato board, all opinions are my own.