How to Make Oil-Free Greek-Style Potatoes

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

Using a small food processor or a high-speed blender, add all the ingredients:

Ingredients:

• Lemons
• Garlic
• 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! 

FAQs

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

Yield: Vegan 8 servings

Greek Potatoes

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Greek potatoes are oil-free roasted potatoes par-boiled and then marinated in a lemony garlic sauce and roasted to perfection. Served as a side dish, these Mediterranean potatoes go well with any main dish.

Print

Ingredients

Greek Potatoes

• 1 1/2 pounds Yukon Gold potatoes, cut into similar sized pieces (skins on), or potatoes of choice
• 1 Tablespoon Italian seasoning

Lemony Garlic Sauce

• 4 large loves garlic
• 3 large lemons, cut in half (remove the bottom of each lemon to allow the lemons to sit flat on the baking sheet)
• 2 teaspoons Trader joe's chicken-less seasoning or poultry seasoning of choice

Garnish

• 1 lemon, cut into slices
• 1/4 cup Parsley

Instructions

Parboil Potatoes

1. Wash and cut Yukon Gold potatoes into sized pieces, leaving the skin on.
2. Place potatoes in a pot and cover with cold water; add 2 teaspoons of salt
3. Bring to a boil and cook for 5-8 minutes until potatoes are slightly softened but not soft.
4. Drain and rinse in a colander with cold water to stop the cooking process.
5. When cool, place potatoes in a Ziplock bag or comparable container.

Making the Lemony Garlic Sauce

1. Preheat the oven to 400 degrees
2. Cut the ends off each side of each lemon and cut the lemons in half
3. Place the cut side up on a baking sheet lined with a silicone baking sheet or parchment paper
4. Put all the garlic cloves into an aluminum foil bundle.
5. Roast in the oven for 15 minutes.
6. Allow cooling completely before handling.
7. Using a hand juicer, gently squeeze each lemon piece into a small food processor or a high-speed blender.
8. BE CAREFUL: The roasting makes them juicy and fragile.
9. Now add the roasted garlic and chickenless seasoning.
10. Blend until smooth.
11. Pour the lemon garlic sauce into the container with the potatoes.
12. Refrigerate for a few hours or overnight.
13. Before roasting, drain all the excess lemon sauce from the container with the potatoes and set it aside.

Roasting the potatoes

1. Preheat teh oven to 425 degrees
2. After draining the excess marinade and setting it aside, place the potatoes on a silicone baking mat or parchment paper, in a single layer.
3. Sprinkle potatoes with Italian seasoning.
4. Roast for 30 minutes
5. Remove from the oven and transfer the roasted potatoes to a serving platter.
6. Pour excess lemon garlic sauce on the roasted potatoes and toss.
7. Add lemon slices and parsley as garnish.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Trader Joe's Vegan Chicken-less Seasoning Salt
• 
  Set of 4 Reusable Silicone Macaron Baking Mats 0.75mm (2 Half Sheets and 2 Quarter Sheets), Non Stick Silicone Liner for Bake Pans and Rolling – Macaron, Pastry, Cookie, Bun, Brioche, Bread Making
• 
  Simply Organic Italian Seasoning, Certified Organic | 0.95 oz
• 
  NutriBullet Pro 900 Hi-Speed Blender/Mixer, 9-piece Set
• 
  Cuisinart CH-4DC Elite Collection 4-Cup Chopper/Grinder, Die Cast

Nutrition Information

Yield

8 servings

Serving Size

1
Amount Per Serving Calories 113Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 203mgCarbohydrates 27gFiber 4gSugar 2gProtein 3g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Kathy Carmichael

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! 🙂

www.kathysvegankitchen.com/about-me