These Slow-Roasted Zesty Greek Lemon Potatoes have an elevated restaurant-quality that reminds me of an expensive brunch or dinner out. The lemon flavor is addictive and refreshing. They are fluffy, yellow pillows of zesty goodness. Make these potatoes when you want some wicked-tasty potatoes and you feel like having the oven on to warm your house.
I recently enjoyed these at a small family gathering. We had tons of delicious food, and we could not stop eating these. Well done, Kaila.
These aren’t crazy crispy
If you are looking for a recipe for really crispy potatoes, this is not that recipe. I’ve adapted this recipe from a traditional Greek recipe. These slow-roasted potatoes have a delicate, fluffy texture and loads of flavor from the broth, juice, and oregano they soak up—it’s magic.
These are awesome, but they won’t get super crispy.
If you are looking for crispy potatoes, try Crispy Roasted Vegan Garlic Potatoes.
Slow-Roasted, but not overcooked
I know. It’s normally really hard to overcook potatoes unless you straight-up burn them. Potatoes are friendly that way.
However, in this case it’s the lemon juice that can get overcooked. If the lemon juice gets overcooked, the potatoes will taste a little bitter and not as zesty. I know it’s tempting to kick on the broiler to try and get them a little more crispy and roasted on the outside, but I don’t recommend it.
Make-Ahead & Reheat Tips
- Don’t let the cut potatoes hang out in the lemon-broth mixture because they will start to oxidize and go black if you do.
- You could mix the broth mixture ahead of time and store it in the fridge. Then you could cut the potatoes when you are ready to coat & roast.
- If you want to prep ahead of time, cook them for an hour covered in foil at 350 degrees F. Then reheat uncovered for around 30 minutes at 375 degrees F.
- To heat leftovers, I transfer the potatoes to a sil-mat or parchment-lined pan and reheat uncovered for around 30 minutes at 375 degrees F.
Ingredient Notes & Prep
Mix the broth
I strongly recommend finding yourself some vegan no-chicken broths. I much prefer the no-chicken base flavors to regular veggie base flavors.
I’ve made things and not liked them because I substituted regular veggie broth instead of my trusted no-chicken varieties. Seeing the word chicken on vegan products tends to fry my brain a little.
I use Better Than Bouillon No Chicken Vegetarian Base which is vegan, in addition to being vegetarian.
For gluten-free certified & vegan, I recommend Orrington Farms All Natural Vegan Chicken Broth Base & Seasoning.
Zest & juice
I use a grater to zest because I don’t have a zester. When zesting, try to just rub/zest the yellow part of the lemon peel and not get too much of the white part. The white part is more bitter than the yellow part, where the lemony flavor lives. I recommend zesting before cutting and juicing the lemon. You will be able to easily get 1 TBSP of zest from one lemon.
I usually juice two lemons for this recipe to get a ~1/2 cup of juice.
Chop the potatoes & garlic
Cut the potatoes into bite-sized pieces, around 2 inches, keeping them fairly uniform in size so that they cook evenly. I recommend thin-skinned potatoes for this recipe and I leave the peel on.
For the garlic, I smash the cloves with a mug and then pull the peel off and give them a medium chop into slices. No need to mince here; if the garlic pieces are too small, they will burn. I once accidentally made this recipe without the garlic and it was still delicious.
Enjoy these potatoes:
- In breakfast burritos—the lemon flavor adds a nice tang
- On the side of any favorite brunches or dinners
- As a snack
- With these mushrooms and some roasted asparagus
- These potatoes are very flavorful on their own, but you can still dip them in I Can’t Believe It’s Low Oil Hummus or Quick Spanish Romesco Sauce
Let’s Make Slow-Roasted Zesty Greek Lemon Potatoes
Preheat oven to 350 degrees F.
Combine the olive oil, lemon juice, vegan no-chicken broth, lemon zest, garlic cloves, oregano, and salt into a large measuring cup or mixing bowl and stir or whisk to combine.
Place the potatoes onto a roasting pan or baking sheet with a high enough lip to accommodate the liquid, 1″ should work. Pour the mixture over the potatoes and toss to coat.
Cover the roasting pan/baking sheet with foil and roast the potatoes for 60 minutes at 350 degrees F.
After 60 minutes, increase the oven temperature to 400 degrees F. Then take the pan out of the oven, remove the foil and gently flip the potatoes.
Rotate the pan and return it to the oven uncovered for 8 – 10 minutes, then remove from oven and toss and flip potatoes.
Once the potatoes are soft but golden with roasted spots and the liquid has mostly evaporated, they are ready to serve. Please do not overcook because the lemon flavors will go from zesty to a bit bitter if the potatoes get too dry.
Slow-Roasted Zesty Greek Lemon Potatoes
Ingredients
- 2 ½ lbs potatoes thin-skinned, i.e. golds, reds, fingerling, no need to peel, cut into bite sized chunks
- 1/4 cup non-virgin olive oil or other high smoke-point, neutral oil
- 1/2 cup lemon juice
- 1 cup vegan no-chicken broth see notes below for gluten-free certified option
- 1 TBSP lemon zest
- 8 cloves garlic peeled, thick slice or medium chop
- 1 TBSP dried oregano
- 1 teaspoon salt
- optional chopped fresh parsley for garnish
Instructions
- Preheat oven to 350 degrees F.
- Combine the olive oil, lemon juice, vegan no-chicken broth, lemon zest, garlic cloves, oregano, and salt into a large measuring cup or mixing bowl and stir or whisk to combine.
- Place the potatoes onto a roasting pan or baking sheet with a high enough lip to accommodate the liquid, 1" should work. Pour the mixture over the potatoes and toss to coat.
- Cover the roasting pan/baking sheet with foil and roast the potatoes for 60 minutes at 350 degrees F.
- After 60 minutes, increase the oven temperature to 400 degrees F. Then take the pan out of the oven, remove the foil and gently flip the potatoes.
- Rotate the pan and return it to the oven uncovered for 8 – 10 minutes, then remove from oven and toss and flip potatoes.
- Once the potatoes are soft but golden with roasted spots and the liquid has mostly evaporated, they are ready to serve. Please do not overcook because the lemon flavors will go from zesty to a bit bitter if the potatoes get too dry.
Notes
Make-Ahead & Reheat Tips
- Don’t let the cut potatoes hang out in the lemon-broth mixture because they will start to oxidize and go black if you do.
- You could mix the broth mixture ahead of time and store it in the fridge. Then you could cut the potatoes when you are ready to coat & roast.
- If you want to prep ahead of time, cook them for an hour covered in foil at 350 degrees F. Then reheat uncovered for around 30 minutes at 375 degrees F.
- To heat leftovers, I transfer the potatoes to a sil-mat or parchment-lined pan and reheat uncovered for around 30 minutes at 375 degrees F.
For Gluten-free Certified No-Chicken Broth Base Use:
Orrington Farms All Natural Vegan Chicken Broth Base & Seasoning www.planttestkitchen.comNutrition
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Recipe adapted from Claire McEwen at Sprinkles and Sprouts. Thank you to Kaila for making these!
If you enjoyed this recipe you might also enjoy
- Crispy Roasted Vegan Garlic Potatoes
- Lux Vegan Yogurt Twice-Baked Potatoes
- Miso Oven Glazed Yams
- Pan-Seared Vegan Gnocchi With Brussels, Kale, Toasted Walnuts & Garlic Shake
Did you make Slow-Roasted Zesty Greek Lemon Potatoes?
Were they zesty? What did you eat them with? Will you be making them again? Tell me about it in the comments below.
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