If you enjoyed my recipe for Greek potatoes with broccoli and lemon, you will absolutely devour these roasted Greek potatoes made in a single casserole dish. Forget about fussing in the kitchen, just let the oven do the work!

A casserole dish with roasted Greek potatoes with fresh herbs and lemon slices.

This recipe combines a few of my favorite things: potatoes, Greek flavors, and just one dish to wash afterwards.

Best of all, these Greek potatoes go with almost every main dish from my cookbook, PlantYou Scrappy Cooking! Have you ordered your copy yet?

Why You’ll Love This Recipe

  • Who doesn’t love potatoes? Especially, roasted potatoes seasoned to perfection!
  • Naturally, these Greek potatoes complement other dishes from Mediterranean cuisine. If you’re hosting dinner with a South European theme, these are a great way to represent Greece!
  • If you’re roasting potatoes, Yukon gold is the perfect variety. They are so fluffy and buttery, not to mention the gorgeous color!
  • Although it takes over an hour to cook, most of the process is hands-off. Let the oven do the work while you sit back and relax.
  • If you hate washing dishes, this recipe is for you! Everything is prepped and cooked in a single casserole dish.

Key Ingredients

Greek potatoes ingredients laid out on a light background.

How do you make a simple dish like roasted Greek potatoes really pop? The key is to use flavorful and aromatic ingredients.

  • Yukon gold potatoes are the perfect size to make hearty potato wedges that are fluffy and soft inside. They also have a gorgeous yellow hue that really makes them stand out.
  • Lemon juice is a staple in Greek cuisine. These Greek potatoes are no exception! Mixing lemon juice into the cooking mixture integrates a mild tangy element into your dish.
  • Dill and parsley are the most popular herbs in Greek dishes. For this recipe, you can use fresh or dried dill.
  • Garlic is a must when you make Greek potatoes. And if you’re my kind of person, you can measure garlic with your heart!

Hack It!

  • Add extra spice with chili flakes, cayenne powder, or a generous helping of fresh black pepper.
  • If you follow an oil-free lifestyle, then you can simply omit olive oil from the recipe. Be sure to check your potatoes and let the cook longer if necessary.
  • Not a fan of dill or parsley? Use other herbs, such as basil or chives.
  • Don’t throw away the lemon rinds! Make DIY lemon surface cleanser instead.
  • If you peel these potatoes, you can repurpose the skins to make potato skin nachos!

How to Make Greek Potatoes

Step 1: Preheat the oven to 400 F (205 C).

Vegetable broth, olive oil, lemon juice, minced garlic, dried herbs, mustard and salt in a casserole dish.

Step 2: Use a 9×13 casserole dish. Add the vegetable broth, olive oil, lemon juice, garlic, oregano, mustard, dill, and salt.

Greek potatoes roasting mix in a casserole dish.

Step 3: Whisk your cooking marinade thoroughly until the consistency is even.

Yukon gold potatoes cut into long wedges and laid on a wooden cutting board.

Step 4: Cut Yukon gold potatoes into wedges. Be generous with their size.

Yukon gold potato wedges mixed with the broth and herb mixture.

Step 5: Add the sliced potatoes to the casserole dish, and toss everything together.

Top down shot of roasted vegan Greek potatoes with fresh herbs and lemon slices.

Step 6: Bake uncovered for 1 hour and 10 minutes. Halfway through, stir to ensure the potatoes are coated in the lemon olive oil mixture. 

Close up of Greek potatoes served in the casserole dish.

Step 7: Remove from the oven and serve with fresh parsley, dill, and flakey salt to taste.

Frequently Asked Questions

Can I use a different potato variety?

The short answer is “yes”. However, this may impact the cooking time and the overall texture. Try to use a variety that has been cultivated for roasted potato dishes.

Are Greek potatoes a main or a side dish?

Generally they are served as a side or a small plate. However, you can enjoy a larger serving as a main course every once in a while.

More Plant-Based Potato Recipes

If you loved this potato recipe, let me introduce you to the PlantYou Planner! It’s like your personalized meal planning assistant, offering up 600+ easy vegan recipes. 

The best part? You try out the free version with 25 awesome plant-based recipes and our top-notch beginner vegan meal plan. 

Roasted Greek potatoes with fresh herbs and lemon slices.
Greek potatoes close up with a couple of serving utensils visible.

The Recipe: Greek Potatoes

Delicious roasted potatoes that can be made in a single casserole dish with the right combination of seasonings.
5 from 7 ratings
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Servings: 4
Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 15 minutes

Ingredients

  • 1 cup vegetable broth
  • ½ cup extra virgin olive oil
  • 1 ½ lemons, juiced
  • 4 cloves garlic, minced
  • 2 tsp dried oregano
  • 2 tsp dill, fresh or dried
  • 1 tbsp mustard
  • 1 tsp salt, heaping
  • 6 Yukon gold potatoes, sliced into wedges
  • 1 handful fresh parsley, chopped

Equipment

Instructions 

  • Preheat the oven to 400F. In a 9×13 casserole dish, add the vegetable broth, olive oil, lemons, garlic, oregano, mustard, dill and salt. Stir until fully combined. 
  • Add the sliced Yukon gold potatoes, and toss. Bake uncovered for 1 hour and 10 minutes, until the potatoes are fork tender. Stir halfway through making sure the potatoes are coated in the lemon olive oil mixture. 
  • Remove from the oven and finish with fresh parsley and flakey salt, as desired. 

Notes

  • Depending on the efficiency of your oven, you may need to roast your Greek potatoes a little longer. Test them with a fork, and make sure you can easily pierce or break them without resistance.
  • You can chop up leftover lemon rinds and add them to the dish to avoid waste. Otherwise, try this DIY lemon cleaning spray recipe! 
  • This recipe lends 4-6 servings. With a larger serving, you may even enjoy these Greek potatoes as a main meal.
Serving: 1serving, Calories: 463.4kcal, Carbohydrates: 52.3g, Protein: 6.2g, Fat: 27.6g, Saturated Fat: 3.8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 19.8g, Sodium: 875.9mg, Potassium: 1184.6mg, Fiber: 7.8g, Sugar: 4g, Vitamin A: 250.2IU, Vitamin C: 81.2mg, Calcium: 70.5mg, Iron: 3mg
Cuisine: Greek
Course: Side Dish
Author: carleigh