Greek Potatoes

Delicious roasted potatoes that can be made in a single casserole dish with the right combination of seasonings.

Course Side Dish

Cuisine Greek

Keyword baked potatoes, greek potatoes, one pan recipe, plant based side dish, potato dish, roasted potatoes, sheet pan recipe, vegan greek potatoes, vegan one pan recipe, vegan side dish

Prep Time 5

Cook Time 1 10

Total Time 1 15

Servings

Calories 463.4

Author carleigh

Equipment

Casserole dish large
Cutting board
Sharp knife
Whisk or fork to combine the roasting mix

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

Instructions

Preheat the oven to 400F. In a 9x13 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.

Video

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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.

Nutrition