I have for you one of the most delicious potato recipes ever: Greek Lemon Potatoes. Every word in that name is a promise of things beautiful, and this recipe definitely lives up to that promise. I adore Greek food, and I especially love these Greek Gigantes – a wholesome and delicious dish of giant lima beans cooked in a tasty tomato sauce. So the idea of Greek-flavored roasted potatoes had me hooked from the start. Roasted potato recipes are pretty ubiquitous and everyone has their favorite recipes, as do I (these rosemary roasted potatoes and air fryer potatoes!). But a problem one frequently encounters while roasting potatoes is they can turn a little dry. These Greek lemon potatoes braise inside a flavorful, lemony broth, so they drink in all of that delicious broth before beginning to crisp up on the outside. The result is a potato that’s crusty on the outside and absolutely melt-in-the-mouth tender and flavorful inside.
Easy, one-pot recipe with just six ingredients!
There are so many reasons to love these Greek potatoes. Here are just a few:
Delicious. The olive-oil- and lemon-infused broth helps the flavor seep deep inside the potatoes instead of keeping them on the surface, creating a really flavorful, fork-tender potato with the most delightful, slightly spongy texture. Six ingredients. You likely have all ingredients needed to make these Greek lemon potatoes on hand already. 10 minutes hands-on time! All you need to do is cut the potatoes and mix them up with the other ingredients in a baking dish. One-pot. All the ingredients come together in the baking dish – no need to break out a bowl to mix them. Soy-free, nut-free, gluten-free and vegan. The recipe is friendly to all diets.
How to make Greek Lemon Potatoes
Serving suggestions
These Greek lemon potatoes work as a side with nearly any entree, including: Check to get new recipe updates by email.
Quinoa bean burger or bean and oats burger Rice dishes, including turmeric rice and lemon rice Stews like vegan beef stew or mushroom stew. Vegan pasta alla norma or vegan vodka pasta With Irish tofu steaks With a Greek salad or this Greek themed bowl
Storage instructions
Refrigerate: Store in the refrigerator in an airtight container for up to four days. Freeze: Freeze in a freezer-safe container for up to four months. Reheat: Thaw the potatoes and reheat in a baking dish in a 400-degree oven until warmed through and crusty again.
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