These roasted lemon greek potatoes are quick to make and use simple ingredients like lemon, potatoes, greek seasoning, broth, and oil. These roasted greek potatoes are naturally vegan, gluten-free, and dairy-free!
This greek potatoes recipe is smothered with herbs and baked in the oven for 40 mins, making this a super easy side dish for many meals (hello meal prep!). If you love “one pot recipes” where you only dirty one pot so clean-up is easier, you’ll love this “one-pan” recipe!
These potatoes are perfectly seasoned and roasted to a golden brown delight.
Related Recipe: Vegan Feta Cheese
GREEK POTATOES RECIPE
VEGAN | DAIRY-FREE | GLUTEN-FREE
Today I’m sharing with you my beautiful one-pan roasted greek-styled potato recipe. This recipe uses simple ingredients, and most of them are probably already in your fridge or pantry. You can serve them with a variety of veggies, vegan feta cheese, and a main, like my Vegan Donairs.
INGREDIENTS FOR GREEK POTATOES (VEGAN):
- Potatoes
- Lemon Juice
- Olive Oil
- Vegetable or No-Chicken Broth
- Dried Oregano
- Rosemary
- Salt and Black Pepper
- Garlic
KITCHEN EQUIPMENT I USED:
HOW TO MAKE GREEK POTATOES:
- Preheat your oven to 425F.
- In a lipped baking tray or roasting pan, combine; olive oil, lemon juice, broth, oregano rosemary, and pepper. Use a fork to mix it together, you can also do this in a bowl and add it to the tray, but why dirty more dishes?
- Add chopped potatoes and toss well coat. Sprinkle with salt and arrange the potatoes in a single layer on the pan.
- Place the potatoes into the oven to roast for 20 minutes.
- Take the potatoes out of the oven, and sprinkle with the minced garlic, turn them and spoon some of the leftover liquid over them.
- Arrange them into a single layer again, and roast for another 20 mins, or until the potatoes are golden-brown.
Serve with chopped herbs and any remaining liquid in the pan.
Full Recipe Measurements & Instructions are down below!
- ¼ cup olive oil
- ¼ cup lemon juice
- ¼ cup vegetable or no-chicken broth
- 1 tbsp dried oregano
- 1 tbsp rosemary
- ½ tsp black pepper
- 2lbs potatoes, wash well, cut into wedges or halved
- 1 tsp salt + extra to taste
- 5 garlic cloves, minced
- Preheat your oven to 425F.
- In a lipped baking tray or roasting pan, add and combine olive oil, lemon juice, broth, oregano rosemary, and pepper. Use a fork to mix it together! You could also do this in a big bowl and then add potatoes and then trasnfer to the tray, but why dirty more dishes when you can do it all in one pan?
- Add your chopped potatoes to pan mixture and toss until they are well coated. Sprinkle with salt, toss again and arrange the potatoes in a single layer.
- Place the potatoes into the oven to roast for 20 minutes.
- Take the potatoes out of the oven, and sprinkle with the minced garlic, flip potatoes and spoon some of the liquid over the potatoes. Best way would be to tilt the pan to one side, scoop the liquid and pour over potatoes.
- Arrange them into a single layer again, and roast for another 20 mins, or until the potatoes are golden-brown.
- Serve with chopped extra herbs and any remaining liquid in the pan.
I’m Candice & welcome to The Edgy Veg! I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals. I hope you enjoy this tasty vegan recipe!
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Looking For More Vegan Side Dish Recipes?
- Vegan Potato Salad
- Vegan Macaroni Salad
- Jamie Oliver Mac and Cheese
- Vegan Brussels Sprouts
- Vegan Bang Bang Broccoli
If you make this recipe, let me know what you think by leaving a 
star rating & comment below. It truly helps me & I really appreciate any support! Feel free to share your food photos on social and tag me @edgyveg so I don’t miss it!
Gab says:
These are incredible! I’ve made them 5+ times now and any time I make mediterranean food other than pasta, I include these as a side dish!