crispy vegan greek lemon potatoes

If you've ever eaten at a Greek taverna, you already know: the potatoes are the star of the table. Crispy on the outside, tender and lemony on the inside, these vegan Greek lemon potatoes, also known as patates lemonates, are the kind of side dish that disappears before anything else. I ate them nearly every day on my trip to Greece with The Getaway Co., and I had to recreate them the moment I got home.

What makes authentic Greek lemon potatoes different from regular roasted potatoes is a two-step cooking method: you first braise the potato wedges in a savory lemony broth, then roast them until the edges crisp up and the liquid caramelizes. The result is something you genuinely cannot achieve by just tossing them in oil and throwing them in the oven.

This version is fully vegan and contains no butter or chicken stock! It's honestly just as rich and satisfying as any version you'd find in Athens or Santorini.

Jump to:

• why you'll love this recipe
• what you need
• how this recipe came to be
• how to make crispy vegan greek lemon potatoes
• tips for the best greek lemon potatoes
• what to serve with greek lemon potatoes
• frequently asked questions
• crispy vegan greek lemon potatoes

why you'll love this recipe

• crispy outside, tender inside: the braise-then-roast method is the key.
• 100% vegan: the recipe uses veg bouillon and no dairy whatsoever.
• simple pantry ingredients: olive oil, lemon, garlic, oregano, that's basically it!
• naturally gluten-free.
• great for meal prep. They reheat beautifully.

what you need

Here's a quick look at the key ingredients and why each one matters:

• yellow potatoes — yukon golds are ideal. Their waxy texture holds up during the braise and gets beautifully crispy in the roast. Russets can work but tend to fall apart.
• fresh lemon juice — please don't use bottled. Fresh lemon is essential to that bright, tangy flavor.
• olive oil — don't skimp. A good quality olive oil is doing a lot of the flavour heavy lifting here.
• vegan chicken-flavoured bouillon — this is the secret to depth of flavor. It makes the braising liquid taste savory and rich without any animal products.
• yellow mustard — sounds odd but it acts as an emulsifier that helps the oil and water combine into a silky braising sauce.
• dried oregano — classic Greek herb. Use a generous amount, it blooms beautifully in the oven.
• fresh garlic — added in the final stage so it doesn't burn. Four large cloves minimum.

how this recipe came to be

When I traveled to Athens and Santorini with The Getaway Co., we ate at restaurants in both cities almost exclusively and often they weren't vegan restaurants. But they managed to create wonderful vegan menus for us everywhere we went. That's one of the best perks of booking a vegan holiday with The Getaway Co.: all the food is handled for you, and every single meal blows you away. Watch my Greece vlog on YouTube to see all the incredible things we ate.

The potatoes showed up at nearly every meal, always perfectly seasoned, always braised and roasted in that signature way. I paid close attention so I could bring the recipe home to you.

how to make crispy vegan greek lemon potatoes

The method has two stages, and both matter. Don't skip either one!

step 1: braise

Cut your potatoes into wedges (skin on) and place them in a 9x13-inch baking dish. Whisk together olive oil, hot water, vegan bouillon, mustard, oregano, salt, and pepper, then pour over the potatoes and toss to coat. Cover the dish with a second baking sheet and bake at 400°F for 40 minutes total (20 minutes covered, 20 uncovered). This covered steam-braise phase is what makes the potatoes absorb all that savory flavor.

atep 2: roast

After 40 minutes, toss the potatoes in a mixture of fresh lemon juice and minced garlic. Bake another 20 minutes. By this point most of the liquid will have been absorbed. Transfer the potatoes to a large flat baking sheet covered with parchment paper, drizzle over any remaining oil from the pan, and roast a final 20 minutes until the edges are crispy and deeply golden. Alternatively, you can finish them in an air fryer for maximum crispiness (the time will vary depending on your model.)

tips for the best greek lemon potatoes

• Don't overcrowd the pan during the final roast — give the wedges space so they crisp up rather than steam.
• Spoon extra oil over the top before the final roast — it helps the edges brown beautifully.
• Add the lemon and garlic later, not at the beginning — adding them too early makes the garlic bitter and the lemon too sharp.
• Use a metal baking dish for the braise if possible — it conducts heat more evenly than glass.

what to serve with greek lemon potatoes

These potatoes are a versatile side that pairs with almost anything Mediterranean. Try them alongside:

• vegan 7-Layer Greek Dip
• Greek salad with mushroom walnut souvlaki
• pita bread and hummus
• steamed rice and tofu souvlaki
• grilled or roasted veggies with vegan tzatziki
• ALL of the above, for an epic Greek feast!

frequently asked questions