Plant-Based Greek Potatoes
Greek potatoes usually have a lemon flavour to them. When I first made this recipe, my boys did not like it. The lemon was too much for them. So, I suggest that if you have younger children that you either omit the lemon zest and/or juice or at least lessen the quantity. Do yourself that favour so you don’t subject yourself to the complaints from your kids.Now that my boys are older, they like this recipe with the lemon juice and zest. So, if you’re making this for an adult dinner, keep the lemons!
Ingredients
- 4-5 lbs medium russet potatoes
- 1 lemon
- 1/4 cup olive oil
- 1/4 cup vegan butter I use Becel vegan butter.
- 1 1/2 tsp sea salt
- 1 tsp oregano
- 1 tsp garlic powder
- 1/4 tsp black pepper
- 1/2 tsp paprika, plus more
- 1 1/2 cups vegetable broth
- 1/4 cup fresh parsley, chopped
Instructions
- Wash and peel the potatoes.
- Cut potatoes lengthwise and again in half if you need to to keep your pieces consistent. Place potatoes in a single layer in a 9x13 baking pan. Use as many potatoes as you need to fill the pan. Place in a large bowl and set aside(Sometimes I skip this step, keeping them in the baking pan to reduce the number of dirty dishes).
- Wash and zest the lemon and place the zest in the refrigerator to use later. Juice the lemon, then pour the juice over the potatoes.
- Melt butter and set aside.
- Combine salt, oregano, garlic powder, pepper and paprika. Stir well.
- Combine olive oil, melted vegan butter and spice mixture, stir well. Pour over potatoes and mix thoroughly.
- Slowly pour vegetable broth into potato mixture making sure not to rinse the spice mixture off the potatoes. I pour the broth into the corner or along the side of the baking dish. Dust additional paprika over potatoes.
- Cover baking dish tightly with aluminum foil then bake at 375F for 40 minutes. Remove foil, continue baking for an additional 40 minutes until potatoes are just tender. Remove potatoes from oven, cover again with foil and let rest for 15 minutes before serving.
- Remove foil, sprinkle with lemon zest and parsley, then serve.