Greek Style Roasted Potatoes (naturally gluten-free, vegan)

Crisp on the outside and with a creamy center, these lemony Greek style roasted potatoes are a great change of pace! Naturally gluten-free with a vegan option.

I know y’all are here for the sweets but when it comes to carbs, I love ’em all. Especially in the form of potatoes and pasta! I rarely post savory food, but when I do, it’s almost always one of the two.

Greek Style Roasted Potatoes – crisp on the outside and with a creamy center! Naturally vegan and gluten-free.

I found this recipe a few years ago on AllRecipes and have been tweaking it since. In the original version, a lot of water is used and the potatoes don’t brown at all. When we’re talking about roasted potatoes, I want mine soft, creamy, and at least a tiny bit browned. These aren’t as crispy as French fries or my spicy potato wedges, but they are a little crisp.

Greek Style Roasted Potatoes – creamy centers and crisp exteriors! Naturally vegan and gluten-free.

These Greek style roasted potatoes are lemony with rosemary, thyme and garlic. My recipe really doesn’t resemble the original very much, so perhaps these potatoes aren’t authentic Greek, but that’s cool. Because my version is perfect. At least for me. :)

My garlic always used to burn before the potatoes browned so I started adding the garlic and herbs towards the end of the baking time. No more burned garlic! It’s still very crisp and honestly, almost on its way to burning, so if you don’t like your garlic crisp, throw it in during the last 15 minutes of baking.

Greek Style Roasted Potatoes are crisp on the outside and have creamy centers. Naturally vegan and gluten-free.

You know how roasted potatoes are usually just good straight from the oven? Not these! Sooo good at room temperature. Perfect for a party!

Plus, if your husband decides not to eat his entire share in one sitting and is the lazy type who doesn’t put his leftovers away for a few hours, you can eat up his portion. One at a time. Every single time you go to the kitchen. Until they’re all gone. He’ll complain but then you can explain why it’s necessary to put away the leftovers. ;)

Greek Style Roasted Potatoes (naturally gluten-free, vegan)

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Rated 5.0 by 1 reader
Greek Style Roasted Potatoes (naturally gluten-free, vegan)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 3-4 servings

Ingredients

  • 600 grams (1 pound 5 ounces) potatoes
  • 1/4 cup (60 milliliters) water
  • 1/4 cup (60 milliliters) lemon juice
  • 2 1/2 tablespoons olive oil
  • 2 teaspoons chicken bouillon (for a vegan version, use vegan vegetable bouillon)
  • 1/2 teaspoons salt
  • 2 cloves garlic, minced
  • 2 teaspoons dried thyme (or 2 tablespoons fresh)
  • 2 teaspoons dried rosemary (or 2 tablespoons fresh)

Directions

  1. Preheat the oven to 400 °F (205 °C) and get out a rimmed non-stick baking sheet (mine was about 11"x7") or line a rimmed baking sheet with heavy duty foil. The potatoes tend to stick towards the end of the roasting process.
  2. Wash, peel (if desired) and cut the potatoes into approximately 1"x3/4" chunks.
  3. In the prepared pan, mix together the water, lemon juice, olive oil, chicken bouillon, and salt.
  4. Add the potatoes and stir to coat in the liquid.
  5. Cover the pan with foil and bake for 40 minutes.
  6. Remove the pan from the oven, uncover, and add the minced garlic (you can add it during the last 15 minutes of baking if you're worried about it browning too much), thyme and rosemary. Stir to evenly distribute the garlic and herbs.
  7. Bake for another 30-35 minutes, stirring every 10 minutes. Keep an eye on the potatoes towards the end. Depending on how large the potato chunks were, you may need more or less time.
  8. Once they're crisp, remove from the oven and let sit for about 5 minutes. Salt to taste.
  9. Serve. These are best warm or at room temperature.

Adapted from Greek style potatoes on AllRecipes

Recipe by  | www.texanerin.com

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39 comments on “Greek Style Roasted Potatoes (naturally gluten-free, vegan)” — Add one!

  • Patti says
    March 12, 2017 @ 10:50 pm

    Just thinking…would it be easier to whisk the ingredients together in a large bowl, add the potatoes and then dump it all in the pan? Going to make these babies tonight! They look amazing and I always eat what’s left in the pan thru the night! Cook’s privilege!

    Reply
    • Erin replies to Patti
      March 13, 2017 @ 3:17 pm

      I just do it this way because it’s one fewer dish to clean. :) I hope you enjoyed them!

      Reply
  • Liz says
    August 21, 2016 @ 4:25 pm

    Such a versatile recipe! I definitely want a little browning on my roast potatoes and the herbs and garlic make these irresistible!!!

    Reply
    • Erin replies to Liz
      August 22, 2016 @ 2:11 pm

      Thanks so much, Liz! :)

      Reply
  • Catherine says
    April 3, 2016 @ 5:43 pm

    I am wondering if you have ever used the small potatoes with the peels on and just sliced them in half? Also – have you tried using the garlic that is minced and in a jar?

    Reply
    • Erin replies to Catherine
      April 4, 2016 @ 12:14 pm

      I haven’t tried using small potatoes but that should work just fine! And I haven’t used jarred minced garlic but I think it’d work as long as you don’t have it in there too long. Maybe add it to the potatoes during the last 10 minutes or so? I hope you’ll enjoy them!

      Reply
  • Harriet Meier says
    February 21, 2016 @ 10:46 pm

    Can I use Russet or Yukon Gold potatoes?

    Reply
  • Kellie @ The Suburban Soapbox says
    January 21, 2015 @ 2:44 pm

    These look so yummy! And simple, perfect for breakfast, lunch or dinner!

    Reply
  • Nutmeg Nanny says
    January 21, 2015 @ 5:55 am

    Is it wrong to want to eat these potatoes for dinner?

    Reply
  • Heather | girlichef says
    January 21, 2015 @ 1:03 am

    Oh yes – these are one of my family’s most-requested tater dishes! I’ve never made them with herbs, though (why!?)…just lemony with a bit of mustard. I am SO making your recipe next time, it is mouthwatering.

    Reply
  • Renee - Kudos Kitchen says
    January 20, 2015 @ 3:38 pm

    There is nothing better than roasted potatoes and rosemary. They’re a match made in heaven!!

    Reply
  • Kirsten/ Comfortably Domestic says
    January 20, 2015 @ 12:45 am

    Oh, Sister! I am SO with you in the potato thing! I make potatoes 3-4 times per week. Roasted is definitely my preferred method. Love the Greek seasonings!

    Reply
  • Kate @ Diethood
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    says
    January 19, 2015 @ 11:11 pm

    Yep. Carb-lovah over here, too! Pass me that delicious plate!!

    Reply
  • Martha @ A Family Feast says
    January 19, 2015 @ 9:41 pm

    Oh yum – I’d be happy with a giant plate of those potatoes for a meal!

    Reply
  • Cookin Canuck says
    January 19, 2015 @ 9:00 pm

    I could eat an entire pan of those potatoes. I’m thinking they would be fantastic alongside an omelet on the weekend.

    Reply
    • Erin replies to Cookin Canuck
      January 20, 2015 @ 6:39 pm

      It takes everything in me not to eat my husband’s portion! They’re sooo good.

      Reply
  • claire @the realistic nutritionist says
    January 19, 2015 @ 6:05 pm

    I want a big batch of these for lunch!

    Reply
  • foodwanderings says
    January 19, 2015 @ 5:59 pm

    Adding the garlic towards the end is a good call avoiding bunt and bitter taste. This dish is worth every carb consumed! :)

    Reply
  • Brenda@Sugar-Free Mom says
    January 19, 2015 @ 5:59 pm

    They look perfect! Love the seasonings you used!

    Reply
  • Jessica @ A Kitchen Addiction says
    January 16, 2015 @ 8:20 pm

    Roasted potatoes are the best! Love these flavors!

    Reply
  • Kelly @ Hidden Fruits and Veggies says
    January 16, 2015 @ 3:21 pm

    Who DOESN’T love carbs? These potatoes sound amazing. Not sure what’s going on, but I’ve been super obsessed about potatoes lately (like…. thinking about them all day, errreday). Plus, I’m super intrigued by the lemon.

    Reply
  • Susan says
    January 15, 2015 @ 8:22 pm

    These sound absolutely wonderful. And I think your husband gets what he deserves if he doesn’t want to put away the leftovers. You’ve gotten my brain going now: I’m thinking that since my husband has quit setting the table when I cook, maybe I should put his plate on the table but without utensils??? I like the way you think!

    Reply
    • Erin replies to Susan
      January 15, 2015 @ 9:38 pm

      Hahaha. And I like how you think! We’re both bad at putting away the leftovers, but if I make something, I think it’s his job. ;) And yes – no utensils for Mr. Stone! That’s the spirit. :D

      Reply
  • Theresa says
    January 15, 2015 @ 8:08 pm

    These look delicious! What entree do you typically serve them with?

    Reply
    • Erin replies to Theresa
      January 15, 2015 @ 8:17 pm

      Thanks, Theresa! They go well with fish, steak, and roasted chicken. I looked it into it for other ideas and people suggested lamb. I hope you’ll like the potatoes if you try them out!

      Reply
  • Katrina @ Warm Vanilla Sugar says
    January 15, 2015 @ 6:34 pm

    I love all the carbs too! And these potatoes look lovely!

    Reply

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