Recipe: Vegan Greek-Style Potatoes

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Growing up, my family ate Greek food pretty often. I’m not Greek, I’m Jewish. All of my ancestors immigrated from Eastern Europe. I did grow up in Chicago, though, which happens to have a lot of great Greek restaurants. Anyway, this potato recipe reminds me a lot of the Greek potatoes we used to get at one of these restaurants all the time. 

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The recipe is simple and so very flavorful and comforting.

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It’s really just potatoes, lemon juice, garlic, olive oil, vegetable broth, and some spices.

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The marination is key (pictured above). Another key is to make a big mess when you’re peeling the potatoes (not pictured).

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I’ve probably made this recipe at least 5 times. I love it so much.

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These potatoes are lemony, garlicky, and very cozy. This is a great option if you’re looking for a vegan comfort food. It’s a really filling side dish that reheats pretty well. I like them best right out of the oven though. Even though I burn my mouth on them (burnt mouth not pictured).


I adapted the recipe from this Ellinikos Lemoni Patatas recipe.

3 lbs. potatoes, peeled and quartered

2/3 c. lemon juice

1/3 c. olive oil

4 cloves garlic, minced

1 tsp. dried oregano

1/2 tsp. sea salt

1/4 tsp. pepper

2 c. vegetable broth


Put all the ingredients in a gallon size plastic bag and allow to marinate in the fridge for at least 2 hours. Then, pour the contents of the bag into a big rectangular pan. A glass Pyrex pan works best, but I just used a metal cake pan. Cook at 400 degrees (F) for an hour and 10 minutes.

 

Until next time,

Spencer

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10 thoughts on “Recipe: Vegan Greek-Style Potatoes

  1. Love this! Growing up we also ate a lot (almost exclusively) Greek food as our parents were Greek immigrants. These potatoes look quite similar to those we eat to this day 🙂 Thanks for sharing!

    Like

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