The perfect crispy vegan lemon potatoes! This Greek-inspired side dish can take any dinner to the next level using just simple and wholesome ingredients. Learn how to make the perfect roasted potatoes every time!
Let’s have a chat about potatoes. I can’t name a single person that isn’t at least somewhat obsessed with them. I know I am, big time. Sometimes I go through phases where I eat different potato varieties on a daily basis without getting bored. Because after all, there are countless things you can do with them.
My favourite? Roasting! But not just your generic roasted potatoes – we have to take them to the next level. So oftentimes the answer to my potato cravings comes in the form of lemon flavour, a handful of spices, and just over an hour of time.
Crispy vegan lemon potatoes
Over the last few months, I’ve been experimenting a lot more with really simple recipes. As in, going back to the basics, getting really creative with what I have in my kitchen. This is how I ate when I first went vegan, and oftentimes simplicity can feel really good – not to mention the fact that there are always ways to tweak a well-known, basic recipe until it’s exactly how you want it to be.
A lot of people struggle with making crispy roasted potatoes. From too much sogginess, to uncooked centres and simply not enough crisp, it’s a bit of an emotional rollercoaster. But, it doesn’t need to be that way! Hopefully this recipe will help you make the potatoey side dish of your dreams. What makes it better is that you need only the most basic cooking skills to succeed!
Lemon potatoes are a popular side dish in Greece, so memories of my childhood holidays heavily inspired these. Delightfully crispy on the outside, with a soft and fluffy centre and plenty of flavour throughout, expect to keep going back for seconds. In fact, it’s not rare for me to eat the whole tray by myself!
What potatoes should I use?
Any white or gold potatoes will work. However, for the perfect ratio of crispiness to fluffiness, I’d recommend waxier potatoes. It’s pretty common knowledge that the Maris Piper variety makes show-stopping roasties. That’s the one I opt for 90% of the time, but King Edward and Russet potatoes work really well too.
Tips for the best crispy potatoes
- Soak them in cold water for at least 30 minutes. But the longer, the better, in order to wash off any starches and help you achieve that perfect crispy and golden outside.
- Pat the potatoes dry really well using a paper towel after soaking and draining. Excessive water on the potatoes = not enough crispiness.
- Don’t use too much oil. 1 tbsp per kg/2l lb potatoes seems the perfect amount to me. Adding too much leads to sogginess and too much oil flavour, which obviously isn’t ideal.
- In fact, you can skip the oil altogether for oil-free potatoes! Replace it with 1-2 tbsp veggie stock, and you’re good to go.
- Make sure they are evenly spread out on the pan, and flip them after around 25 minutes of roasting. This will make sure that they get crispy on all sides and cook through properly.
Ingredients you will need
- Potatoes, of course. As mentioned, pick a waxy variety for the best results.
- Cornstarch. This is a key ingredient to crispiness, in particular if you don’t want to use a lot of oil!
- Cumin. One of my favourite spices, and great for creating flavour!
- Oregano. This is a key ingredient, making potatoes delicious and fragrant.
- Olive oil. Has a more neutral flavour and great for achieving crisp.
- Lemon juice. Once again, a key ingredient for this particular variety of roast potatoes that works super well with the oregano.
- Sea salt. We add this right at the end for a great finishing touch.
Step-by-step guide to lemon potatoes
STEP 1: Preheat the oven to 200 degrees C/400 F.
STEP 2: Soak your potato chunks in cold water for at least 30 minutes in order to wash off the excess starch.
STEP 3: While the potatoes are soaking, in a small mixing bowl mix together the cornstarch, cumin and oregano.
STEP 4: Drain and rinse the potatoes, patting dry as well as you can using a paper towel. Transfer to a large mixing bowl, drizzling with the olive oil and adding the cornstarch mixture together with the lemon juice. Toss really well, until the potatoes are evenly coated.
STEP 5: Transfer the potatoes to a large baking tray covered in baking paper, making sure not to overcrowd. Bake in the preheated oven for 25 minutes, then carefully take out the tray and flip the potatoes. Put it back in the oven and bake for a further 15 minutes.
STEP 6: Season with salt and allow to cool before serving.
How to serve lemon potatoes
There are so many options! They’re delicious enough by themselves as a side dish, but even better with a dipping sauce of your choice. How about pairing them with chunky guacamole, gravy or a veggie-based ‘cheese’ sauce?!
You will love these roasted potatoes!
- Perfectly crispy on the outside
- Fluffy and soft on the inside
- Great as a side dish
- Tangy and fresh, thanks to the addition of lemon
- Perfect for fussy easters (after all, who doesn’t love potatoes?!)
- Easy to make
- Ideal for meal prep
Other potato dishes from the blog
- Sheet pan potatoes and tofu
- White bean skillet potatoes with garlic mushrooms
- Creamy mashed potatoes
- Scalloped potatoes
- Stuffed potatoes with tahini chickpeas
Let me know in the comments: what’s your favourite way to cook potatoes? If you give these crispy vegan lemon potatoes a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below!
Crispy Vegan Lemon Potatoes (Easy Side Dish)
- Conventional oven
- Large mixing bowl
- Baking tray
- Baking paper
- 2 lbs Maris Piper potatoes quartered into 1-2 inch pieces
- 2 tbsp cornstarch
- 1 tsp cumin
- 1 tsp oregano
- 1 tbsp olive oil
- 1 lemon juice of
- 1 tsp sea salt or to taste
- Preheat the oven to 200 degrees C/400 F.
- Soak your potato chunks in cold water for at least 30 minutes in order to wash off the excess starch.
- While the potatoes are soaking, in a small mixing bowl mix together the cornstarch, cumin and oregano.
- Drain and rinse the potatoes, patting dry as well as you can using a paper towel. Transfer to a large mixing bowl, drizzling with the olive oil and adding the cornstarch mixture together with the lemon juice. Toss really well, until the potatoes are evenly coated.
- Transfer the potatoes to a large baking tray covered in baking paper, making sure not to overcrowd. Bake in the preheated oven for 25 minutes, then carefully take out the tray and flip the potatoes. Put it back in the oven and bake for a further 15 minutes.
- Season with salt and allow to cool before serving.