Dairy-Free Greek Style Lemon Potatoes
Brighten your dinner table with these irresistible Dairy-Free Greek Style Lemon Potatoes—a tangy, herb-infused dish that's perfect for those avoiding dairy without compromising on bold, Mediterranean flavors. Made with Yukon Gold potatoes roasted to perfection, this recipe combines freshly squeezed lemon juice, garlic, oregano, and a touch of vegetable broth to create a moist yet crispy side dish. The potatoes soak up the zesty seasoning while developing a golden, caramelized exterior, making them irresistibly flavorful and satisfying. Garnished with fresh parsley, these gluten-free and dairy-free potatoes pair beautifully with grilled proteins or a hearty salad, offering a healthy and vibrant addition to your meal rotation. Ready in just over an hour, they’re an easy yet elegant way to bring bold Greek flavors to your home kitchen.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 0.25 cup Olive oil
- 0.33 cup Freshly squeezed lemon juice
- 4 units Garlic cloves, minced
- 1 tablespoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 1 cup Vegetable broth
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash and peel the Yukon Gold potatoes, then cut them into large wedges, about 6 to 8 per potato.
In a large mixing bowl, combine the olive oil, freshly squeezed lemon juice, minced garlic, dried oregano, salt, and freshly ground black pepper.
Add the potato wedges to the bowl and toss thoroughly to ensure each piece is evenly coated with the lemon-oil mixture.
Transfer the coated potatoes to a large baking dish, spreading them out in a single layer.
Pour the vegetable broth into the baking dish around the potatoes, making sure not to wash away the seasoning from the tops.
Place the baking dish into the preheated oven and bake for 30 minutes, stirring every 10 minutes to ensure even cooking.
After 30 minutes, increase the oven temperature to 425°F (220°C) and continue to cook for an additional 30 minutes, or until the potatoes are golden brown and crispy, and most of the liquid is absorbed.
Remove the potatoes from the oven and let them cool slightly. Sprinkle chopped fresh parsley over the top before serving.
Serve the dairy-free Greek style lemon potatoes warm as a delightful side dish to your favorite main course.
Nutrition Facts
Calories |
1313 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.1 g | 76% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2986 mg | 130% | |
| Total Carbohydrate | 185.6 g | 67% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 11.6 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 4399 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
