Vegan Oven-Roasted Greek Potatoes
Infused with Mediterranean flavors, these Vegan Oven-Roasted Greek Potatoes are the perfect marriage of crispy golden edges and tender, flavorful interiors. This easy-to-make dish features Yukon Gold potatoes tossed in a vibrant blend of olive oil, zesty lemon juice, garlic, dried herbs like oregano and rosemary, and a touch of smoky paprika. Slow-cooked with a splash of vegetable broth to lock in moisture, then roasted to perfection, these potatoes deliver a satisfying balance of tangy, herby goodness in every bite. Garnished with fresh parsley for a pop of color and freshness, this recipe makes a crowd-pleasing side dish that pairs beautifully with vegan mains or any Mediterranean-inspired spread. Ready in just an hour, these healthy, gluten-free and plant-based potatoes are a must-try for those seeking effortless weeknight elegance.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 4 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 3 units Garlic cloves, minced
- 2 teaspoons Dried oregano
- 1 teaspoon Dried rosemary
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped
- 0.5 cup Vegetable broth
Instructions
Preheat your oven to 425°F (220°C).
Wash and peel the Yukon Gold potatoes and cut them into quarters. If the potatoes are small, you can cut them in half.
In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, rosemary, paprika, salt, and black pepper.
Add the potatoes to the mixing bowl and toss them well until they are evenly coated with the oil and herb mixture.
Transfer the coated potatoes to a large baking dish. Pour the vegetable broth over the potatoes.
Cover the baking dish with aluminum foil and place it in the preheated oven.
Bake the potatoes for 30 minutes covered, allowing them to steam and absorb the flavors.
Remove the foil and continue to roast for an additional 15 minutes or until the potatoes are golden brown and crispy on the edges.
Once done, remove from the oven and let it cool for a few minutes.
Sprinkle fresh chopped parsley over the potatoes before serving.
Nutrition Facts
Calories |
1261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.3 g | 75% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2711 mg | 118% | |
| Total Carbohydrate | 175.6 g | 64% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 9.0 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 4237 mg | 90% | |
*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.
