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Vegan Greek Style Lemon Potatoes
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Greek Style Lemon Potatoes Recipe - Great for Vegans & Weight Watchers

Course Appetizer, dinner, Lunch
Cuisine Greek, Mediterranean
Keyword Greek, Mediterranean, vegan
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4 to 6

Ingredients

  • 2½ lbs Russet or other starchy potatoes peeled and cut into thin wedges
  • 1 tsp garlic powder
  • Sea salt and black pepper to taste
  • ¾ cup vegetable broth
  • ¼ cup. extra virgin olive oil
  • ½ cup fresh lemon juice
  • 2 tsp fresh lemon zest preferably organic
  • ½ tbsp dried oregano
  • Optional: Fresh oregano for garnish

Instructions

  • Special Equipment:
  • 17” Cast Iron Skillet (you can get one here)
  • Place top oven rack in the center position and pre-heat oven to 400°F.
  • Prep and arrange the potatoes in a single layer in a large cast iron skillet. Sprinkle with the garlic powder and season with salt and black pepper, to taste. Set aside.
  • Whisk together the vegetable broth, olive oil, lemon juice, lemon zest and oregano in a medium bowl and pour over the potatoes.
  • Place the skillet in the pre-heated oven and cook for 25 minutes before carefully turning the potatoes. Return to oven for another 25 minutes.
  • After cook time is complete, remove the skillet from the oven and carefully drain and reserve any excess liquid in the skillet. Return to oven for another 5 minutes or until the potatoes are nicely browned on the edges.
  • Tip: You can also place the skillet under a hot broiler for 2-3 minutes for even crispier results.
  • Remove from oven and cool slightly before serving with some of the reserved cooking liquid drizzled on top. Enjoy!