Vegan Greek Roasted Potatoes
Infused with the bold, zesty flavors of the Mediterranean, these Vegan Greek Roasted Potatoes are a perfect balance of crispy edges and a tender, melt-in-your-mouth interior. Coated in a vibrant marinade of olive oil, fresh lemon juice, vegetable broth, and aromatic spices like oregano and smoked paprika, each potato wedge is bursting with tangy, herbaceous goodness. This easy-to-make side dish is baked to golden perfection, offering a healthier, plant-based twist on traditional Greek-style potatoes. Ready in under an hour, it's ideal for weeknight dinners or as a hearty addition to your holiday table. Garnished with fresh parsley for a pop of color and flavor, these potatoes are as stunning as they are delicious—serve them alongside your favorite vegan mains or savor them solo for an irresistible treat!
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Recipe Information
Ingredients
- 4 large Yukon Gold potatoes
- 3 tablespoons Olive oil
- 3 tablespoons Lemon juice
- 1 cup Vegetable broth
- 4 cloves Garlic cloves, minced
- 2 teaspoons Dried oregano
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash and peel the potatoes if desired. Cut them into large wedges, roughly the same size for even cooking.
In a large mixing bowl, combine the olive oil, lemon juice, vegetable broth, minced garlic, dried oregano, smoked paprika, salt, and black pepper. Whisk until well combined.
Add the potato wedges to the bowl and toss until they are evenly coated in the marinade.
Transfer the coated potato wedges to a large baking dish, spreading them out in a single layer. Pour any remaining marinade over the potatoes.
Cover the baking dish tightly with aluminum foil and roast in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and gently stir the potatoes to ensure even cooking. Return the dish to the oven and roast uncovered for an additional 20 minutes or until the potatoes are golden, crispy around the edges, and tender when pierced with a fork.
Remove from the oven and let the potatoes cool slightly. If desired, garnish with freshly chopped parsley before serving.
Serve warm as a side dish, or enjoy on their own as a flavorful vegan main course.
Nutrition Facts
Calories |
1395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3005 mg | 131% | |
| Total Carbohydrate | 234.3 g | 85% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 12.8 g | ||
| Protein | 29.8 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 5586 mg | 119% | |
*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.
