Roasted Vegan Greek Lemon Potatoes
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
6 Servings
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Calories
207 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Roasted Vegan Greek Lemon Potatoes
Description
This recipe features peeled and quartered russet potatoes coated with a flavorful blend of vegetable broth, white wine (or additional broth), fresh lemon juice, garlic powder, dried oregano, and dried rosemary. The potatoes are arranged evenly in a baking dish and covered with parchment and foil for the initial roasting phase. This traps steam to begin cooking the potatoes through.
After 30 minutes, the coverings are removed, and the potatoes are stirred gently and returned to the oven to roast longer until the liquid thickens and reduces, resulting in a crispy exterior. The lemon and herbs impart a fresh, aromatic character, while the cornstarch added to the liquid mixture helps create a glossy coating on the potatoes.
These potatoes complement a range of meals and are naturally vegan. The notes suggest avoiding overlap in the baking dish to ensure even cooking and checking for tenderness during roasting. Parchment paper prevents foil from contacting food for those who prefer it. Substituting extra broth for wine keeps the flavor full without alcohol.
Ingredients
- 3 pounds russet potato peeled and quartered lengthwise (approx. 6-8 potatoes
- 1.5 cups vegetable broth low sodium
- ½ cup white wine or sub for more broth
- 4 tablespoons lemon juice approx. 1 medium lemon
- 1 teaspoon garlic powder
- 1 teaspoon oregano dried
- 1 teaspoon rosemary dried
- ½ teaspoon salt sea salt
- 1 tablespoon cornstarch
For Garnish (optional)
- lemon lemon wedges, fresh parsley
- parsley lemon wedges, fresh parsley
Instructions
- Preheat the oven to 425 degrees F convection bake.
- Arrange your quartered potatoes in a 9x13 baking dish (or similar) in an even layer. Add all remaining ingredients to a small bowl or measuring cup and whisk to combine. Then pour the mixture over your potatoes.
- Cover your baking dish with parchment paper and aluminum foil and bake for 30 minutes. Then remove the foil and parchment, gently mix the potatoes and bake an additional 20-30 minutes or until most of the liquids are absorbed and desired crispiness level is reached.
Notes
- Arrange potato wedges so they do not overlap to promote even roasting.
- Use a large, deep baking dish to accommodate the potatoes in a single layer.
- Check potatoes near the end of cooking by piercing with a fork to confirm tenderness.
- Parchment paper under foil is optional and can prevent foil from touching the potatoes.
- For a wine-free version, substitute extra vegetable broth; flavor remains robust.
- Monitor liquid absorption to keep potatoes from drying out or sticking together.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207cal | 10% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 0.2g | 0% |
| Sodium | 265mg | 11% |
| Potassium | 986mg | 21% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 9IU | 0% |
| Vitamin C | 17mg | 19% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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