Have you ever been to Jimmy the Greek and was like, “Can I please have a whole plate of just the potatoes?”  Their potatoes are probably one of my favourite foods on the planet. They’re soft, full of taste – they are the definition of comfort food.  I decided to recreate my own but using plant based ingredients and I have to admit they tasted just like the ones at Jimmy the Greek!  

In the typical Greek Potato recipe they use chicken broth, lemon juice, some spices and olive oil.  I’m excited to share that my recipe is completely animal-free using vegetable broth which contains pureed tomatoes, celery, carrots, garlic, and onions. I was skeptical at first and thought that the veggie broth would give off an acidic taste but to my surprise, it tasted just like good old Jimmy the Greek! In particular I’m using Pacific Foods‘ vegetable broth if you want to emulate my recipe exactly.  Using a top quality organic Extra Virgin Olive Oil is important too and the one I’m using is by Terra Delyssa.  To make my version different, I added some fresh Dill and garlic powder for added taste.  This serves well as a side dish or if you just feel like eating a whole serving of tasty potatoes. 

Well I hope you guys enjoy this recipe!  If you make it, please take a picture of it and tag @christieathome on Instagram and it may be featured.  If you’re not on Instagram, please share it with your family and friends.  

Disclaimer: I am not sponsored by the companies listed in this post. 

VEGAN GREEK POTATOES RECIPE

SERVES 5-6 | PREP TIME 15 MINS | COOK TIME 60 MINS

INGREDIENTS

• 8 russet potatoes, sliced into wedges
• 1.5 lemons juiced
• 1/4 cup of organic extra virgin olive oil
• 2 cups of vegetable broth
• 1 tsp of salt
• 1 tsp of dried rosemary leaves
• 1/4 tsp of black pepper
• 1/4 tsp of garlic powder

Optional: Handful of fresh dill, chopped

Required: Deep baking pan

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Wash and prepare your potatoes as listed above. No need to peel them. Place wedges into a deep baking tray. Pour olive oil and lemon juice over top and using your hands massage it into the potatoes.
3. Next add in the garlic powder, rosemary, pepper, and salt. Massage the spices into the wedges until evenly coated. Then pour your broth to cover the potatoes. Tip: You may need to line up the potatoes neatly to ensure each wedge is covered in broth. It’s okay if parts of the wedge stick out.
4. Bake uncovered for 60 mins. When ready to serve, garnish with chopped fresh dill. Enjoy!

Watch how I made this!