Roasted Lemon Potatoes

Get ready for one of the simplest yet most unique and delicious potato dishes you have ever eaten! This Greek lemon potatoes recipe is inspired by a side of 3 potato wedges I was served with my gyro wrap at a Dallas suburb restaurant earlier this year (Santorini Grill in McKinney, TX). I was blown away and had to go home and try to recreate them! If you live near the restaurant – GO and order their lemon potatoes! If not, then make these Roasted Lemon Potatoes!

It can be tricky to recreate a copycat recipe at home. My first attempt was almost there … but the potatoes stuck to the pan (not enough liquid, and I should have turned them halfway through). For my second attempt, I thought maybe I should add more lemon juice … but that made them too sour. The third time (the recipe below) was the charm!

These are, hands down, my favorite way to make potatoes now! And they take about a half hour to bake.

Greek Roasted Lemon Potatoes — Ingredients:

• 3 large russet potatoes
• 2 Tbsp olive oil
• 1/4 cup fresh lemon juice
• 1/4 tsp fresh lemon zest (optional)
• 1/4 tsp sea salt
• fresh parsley for garnish

Directions:

• Preheat oven to 425 degrees Fahrenheit
• Peel and cut the potatoes into wedges
• Add the potatoes to cast iron skillet or baking dish
• Add the olive oil, lemon juice, lemon zest and sea salt to the skillet/banking dish
• Gently coat the potatoes and then arrange them evenly
• Roast for 15 minutes; then carefully flip the potatoes to other side and roast another 15 minutes or until done
• Garnish with chopped fresh parsley
• Add salt and pepper to taste (I like to add ground Himalayan pink salt and mixed peppercorns before serving, but regular salt and pepper works too!)

Pin it/Save it and make it sometime! If you do, please let me know. That always makes my day!!!

Looking for more delicious and dairy-free side dishes? Check these out:

• Asparagus with Harissa Cashew Sauce – also inspired by an amazing side dish at a restaurant, you’ll want to lick your plate clean with this dish!
• Baked Vegan Cheese Fries – surprise, surprise! These were also inspired by a restaurant, which no longer carries their vegan cheese fries … and I just couldn’t live without them!
• Red Thai Roasted Cauliflower Steaks – these were inspired by cauliflower … and my love of this roasted vegetable!

Print Recipe

Roasted Lemon Potatoes

Sick of the same old potatoes or other side dishes? Wake up your dinner with this simple, unique and delicious Roasted Lemon Potatoes recipe! It's dairy-free, gluten-free, Whole30-compliant and vegan.

Course

Side Dish

Cuisine

Dairy-Free, Gluten-Free, soy-free, Vegan

Prep Time

5 minutes

Cook Time

30 minutes

Servings

servings

Ingredients

• 3 large russet potatoes (or 5 small)
• 2 Tbsp olive oil
• 1/4 cup fresh lemon juice
• 1/4 tsp fresh lemon zest (optional)
• 1/4 tsp fine sea salt
• finely chopped fresh parsley (for garnish)
• salt and peper to taste

Course Side Dish Cuisine Dairy-Free, Gluten-Free, soy-free, Vegan Prep Time 5 minutes Cook Time 30 minutes Servings servings Ingredients 3 large russet potatoes (or 5 small) 2 Tbsp olive oil 1/4 cup fresh lemon juice 1/4 tsp fresh lemon zest (optional) 1/4 tsp fine sea salt finely chopped fresh parsley (for garnish) salt and peper to taste

Instructions

1. Preheat oven to 425 degrees Fahrenheit
2. Peel and cut the potatoes into wedges
3. Add the potatoes to cast iron skillet or baking dish
4. Add the olive oil, lemon juice, lemon zest and sea salt to the cast iron skillet/banking dish
5. Gently coat the potatoes and then arrange them evenly
6. Roast for 15 minutes; then carefully flip the potatoes to other side and roast for another 15 minutes or until done
7. When done and ready to serve, garnish with fresh chopped parsley
8. Add salt and pepper to taste ... and enjoy!

Recipe Notes

 

© Kitchen Gone Rogue. www.kitchengonerogue.com

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