Get the Recipe: Crispy Vegan Lemon Potatoes (Easy Side Dish)
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!
Ingredients
- 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
Equipment
- Conventional oven
- Large mixing bowl
- Baking tray
- Baking paper
Instructions
- 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.
Video
Calories: 232kcal, Carbohydrates: 46g, Protein: 5g, Fat: 4g, Saturated Fat: 1g, Sodium: 597mg, Potassium: 1001mg, Fiber: 6g, Sugar: 2g, Vitamin C: 59mg, Calcium: 47mg, Iron: 2mg