Recipe: Vegan Greek-Style Potatoes

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. 

The recipe is simple and so very flavorful and comforting.

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

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

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

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).

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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

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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