Oven Roasted Mediterranean Potatoes - soft and tender on the inside, crispy on the outside. These potatoes are vegan and absolutely delicious!
Why You'll Love These Potatoes
They're incredibly easy, yet they taste like something from a luxurious restaurant! They do take an hour to cook but there's barely any prep! You can finish the rest of your dinner while these potatoes do their thing in the oven.
The sauce for the potatoes combines all the best flavors:
- Olive oil
- Fresh lemon juice
- Vegetable Broth
- Fresh garlic
- Lots of herbs
After an hour in the oven, the sauce thickens and coats the potatoes perfectly!
Does Mediterranean Diet include potatoes?
Yes! It just depends on the way the potatoes are prepared. Fried and heavily salted potatoes aren't really a part of the Mediterranean Diet, just like any other deep-fried food isn't. Roasted or boiled potatoes can totally be a part of Mediterranean cuisine.
Mediterranean Potatoes Tips
- Lay them out in a single layer. They will get crispier and it will ensure they all absorb all the oil, lemon juice, and seasonings equally!
- Roast them covered first. I use foil to cover my baking dish but you can also use a lid if your baking dish has one. This will prevent all the liquid from evaporating too fast.
- To finish, cook them uncovered. This will help them crisp up and to reduce the liquid into a thick, delicious sauce you can pour over the potatoes.
- After the potatoes finish cooking, toss them once more to cover with the amazing sauce! That sauce is literally GOLD and it's the best thing about this recipe. It thickens as it cooks and the garlic in it caramelizes to perfection.
Variations & Substitutions:
I highly recommend using all the sauce ingredients the recipe calls for but you can get creative with the toppings and the potatoes you use!
- red potatoes or purple potatoes - Using different color potatoes is always fun! Both kinds work in this recipe but the cooking time may vary slightly.
- large yellow potatoes - If you're not able to get young potatoes, use these, they work just as well!
- feta cheese - Crumble feta on the potatoes and let it melt in the oven for a few minutes right before serving.
- parmesan or pecorino cheese - Sprinkle a little bit of either on the potatoes for the last 5 minutes of baking for extra flavor.
- The liquid you roast the potatoes in reduces and makes delicious thick lemony garlic sauce I highly recommend you pour over the potatoes when you serve them. It's so good!
- Serve the potatoes with chopped fresh herbs like parsley, chives, or oregano.
- These greek potato wedges are flavorful and delicious on their own but they're a great side to many dishes.
- Add them into this Greek Potato Salad with Feta
- Roasted fish or chicken
- More vegetables
- Store these potatoes in an airtight container in the fridge for 3-4 days.
- They will lose their crispiness in the fridge but they will stay just as delicious!
- To reheat: add them to a large pot (or a small pot, depending on the amount) with a splash of water. Heat up over medium heat until warm throughout. Add more water as necessary to prevent sticking.
These Mediterranean potatoes are soft on the inside, crispy on the outside, and cooked in amazing lemon, garlic, and olive oil sauce.
- ¼ cup freshly squeezed lemon juice (1 lemon)
- ¼ cup extra virgin olive oil
- 1 ¼ cup vegetable broth
- 6-8 garlic cloves, peeled and sliced
- 1 teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- ½ teaspoon dried rosemary
- 1 teaspoon paprika powder
- 1 kg young potatoes, cut into wedges (5-6 medium potatoes or 4 large yellow potatoes)
- For garnish: roughly chopped fresh herbs (chives, parsley, or oregano), lemon slices
- Preheat your oven to 400°F (200°C). Prepare a large deep baking dish.
- In a medium bowl or a jar, mix together the freshly squeezed lemon juice, extra virgin olive oil, vegetable broth, sliced garlic, sea salt, black pepper, dried oregano, dried parsley, dried rosemary, and paprika powder. Stir until well combined. Set aside.
- Lay your potato wedges into the prepared baking dish the skin side down. Try not to overlap them too much.
- Pour the liquid over the potatoes, making sure to distribute the garlic evenly if you can.
- Cover with foil or a lid and cook covered for 40 mins.
- Raise the temperature to 425°F (220°C) and uncover the potatoes. There should still be a lot of liquid there, that’s good, it’s going to cook down into a thick sauce. Cook for another 30-40 minutes. Toss gently 2-3 times throughout so they crisp up on all sides and don’t dry out.
- Toss again and serve immediately drizzled with the sauce that’s left in the baking dish. Garnish with fresh herbs and lemon slices if desired.
Storing: Store the potatoes in an airtight container in the fridge for 2-3 days. They don’t last very long because of the garlic but I’m sure they’ll disappear right away.
The nutritional information is just an estimate. The accuracy of the nutritional information is not guaranteed.
Keywords: greek, mediterranean, potatoes