crispy vegan greek lemon potatoes
Greek lemon potatoes are oven-roasted with lemon juice, garlic, olive oil, and herbs until crispy outside and tender inside, delivering a bright, zesty side dish!
Servings 6
Ingredients
- 2½ lb yellow potatoes about 5 potatoes
- ½ C olive oil
- ½ C hot water
- 1 teaspoon vegan chicken bouillon base
- 1 teaspoon yellow mustard
- 1 tablespoon dried oregano
- 1 teaspoon sea salt
- 1 teaspoon cracked fresh black pepper
- ¼ C lemon juice
- 4 large garlic cloves, minced crumbled vegan feta, as garnish finely chopped parsley, as garnish
Instructions
- Preheat the oven to 400°F.
- Cut potatoes into wedges leaving the skin on.
- Place potatoes in a 9 x 13-inch metal or glass baking dish.
- In a medium mixing bowl combine olive oil, water, bouillon paste, mustard, oregano, salt, and pepper. Pour this mixture over the potatoes and toss to coat. Cover the baking dish with another baking sheet.
- Bake for 20 minutes. Then remove the top baking sheet and bake for another 20 minutes.
- Combine lemon juice and minced garlic in a small bowl. Toss the potatoes in this mixture after 40 minutes of baking. Bake another 20 minutes. By now almost all the liquid will be absorbed. Then remove the potatoes onto a large baking sheet, spread out slightly, spoon any remaining oil on top, and bake another 20 minutes to get crispier. At this point you could also place them in an air fryer and bake until crispy as well—time may vary
- Garnish the hot potato wedges with crumbled vegan feta and chopped parsley, if using.
