When my grandma made Greek potatoes, there wasn't a leftover potato in sight. Greek potatoes are lemony, garlicky, sticky potatoes to die for. That would explain why leftovers at grandma's house didn't happen. But, grandma's potato recipe was full of chicken broth and oil and braised, so the potatoes absorbed all the flavors. My Greek potato recipe, although it tastes like grandma's is vegan and oil-free.
Recently, I learned a little trick that brings citrus to life. I also learned how to make an incredible garlic lemon sauce to accompany my potatoes. Combining these two goodies is how these tasty Greek potatoes disappear at my house.
The secret to scrumptious citrus for recipes
My latest passion is roasting citrus until the juices caramelize and the edges brown. So, to get the deepest lemon flavor for my Greek potatoes, I roasted my lemons with garlic. The results will amaze you. Be careful, however, to allow the lemons to cool before handling them to avoid burning your hands.
- Preheat the oven to 400 degrees
- Cut the lemons in half and then cut the bottom of each rind, so the lemons lay flat cut side up
- Place all the garlic cloves in an aluminum foil bundle
- Roast for 15 minutes
Once roasted, allow the lemons to cool before handling. Beware, the lemon juice and rind juices quickly, so don't be surprised.
Making the garlicky lemon sauce
- Trader Joe's Chicken-less Seasoning
When the garlicky lemon sauce is made, set aside and prepare the potatoes.
How to par-boil potatoes for the best roasting
Parboiling is a blended word "partial" and "boiling," which means partially boiling potatoes. Basically, it involves boiling potatoes until they are partially cooked, but not all the way.
First, make sure to cut the Yukon Gold potatoes into equal-sized pieces to promote equal cooking.
To parboil, place the cut potatoes in salted water and boil for 7–8 minutes or until almost cooked (they will still feel firm when pierced with a knife). Drain thoroughly using a colander, then rinse in cold water to stop the cooking process.
Once cooled, the potatoes, partially cooked, act like little sponges for any flavors they marinate in.
For this Greek potatoes recipe, the lemony garlic sauce is the marinade for the parboiled Yukon gold potatoes.
Marinating overnight and how to cook Greek potatoes
Now, place the cooled parboiled potatoes into a large Ziplock bag or comparable container for marinating. Then, pour the lemony garlic sauce into the bag, shake gently, and place it in the refrigerator for at least a couple of hours. I prefer overnight marinating for maximum flavor.
Once marinated, drain the excess marinade into a small bowl and reserve for later use. One to do this is to cut the corner of the bag for easy draining. Or, scoop the potatoes from the container.
To get crunchy, crispy potatoes, removing the extra marinade allows the potatoes to brown. Then add back the extra marinade after cooking for additional flavor.
Skipping this step results in soft, baked potatoes rather than crunchy ones.
Sprinkle with Italian seasoning before roasting in a 400-degree oven for 30 minutes.
Once roasted, remove the potatoes and place them in a serving dish and pour the excess lemony garlic sauce over the top, and toss. Serve with extra lemon slices (raw) and parsley for beautiful color.
Oil-free, crispy, crunchy Greek potatoes are easy to make, and you won't have any leftovers. They are that lemony good!
Do you love potatoes? Try these oil-free potato recipes you will love!
- Mexican Potatoes
- Spanish Potatoes
- Cajun Potato Salad
- Garlic Roasted Potatoes
- Vegan Scalloped Potatoes
- Potatoes with Pesto
- Sweet Potato Salad
- Greek Potato Salad
- Sweet Potato Cakes
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂