This healthy vegan Cyprus Potatoes recipe is quick and easy to make at home.

  • We suggest using your favorite variety of Cyprus Potatoes.
  • We typically cut the potatoes into wedges, which is common in Cyprus, but you can also cut them into chunks or thick slices if you prefer. Just make sure they are all uniform in size so they are finished cooking at the same time to avoid burning or under cooking.
  • Typically roast potato recipes only include a fat like olive oil and spices, herbs or other dry seasonings. This helps ensure they get crispy in the oven. Cypriot Potatoes are baked differently by first roasting them in liquids like wine and lemon juice. This processes initially tenderizes the potatoes. Once the water has evaporated you’re left with a flavorful and crunchy potato
  • Toss the potatoes and rotate the roasting pan halfway through the baking time to ensure even browning.
  • We like to serve crispy Cyprus Potato Wedges on their own as a snack or side dish. If you’re looking to impress guests feel free to garnish the dish with chopped parsley, crumbled feta cheese or side dish of Tzatziki for dipping.
  • Vegan Crispy Oven Roasted Cypriot Cyprus Potatoes Recipe

    Print Recipe
    This healthy vegan Cyprus Potatoes recipe is quick and easy to make at home.
    Course Entree, Side Dish
    Cuisine Cypriot, Greek, Mediterranean
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Servings 6 People
    Calories 281


    • 1 French Knife
    • 1 Measuring Cup
    • Measuring Spoon
    • Mixing Bowls
    • Baking Sheet


    • 1 kg Cyprus Potatoes
    • 4 Garlic Cloves Sliced
    • ½ Cup Olive Oil
    • ½ Cup Dry White Wine
    • 1 Lemon
    • ⅛⅛ tbsp Dried Oregano
    • Salt&Pepper


    • Preheat oven to 400 F. (about 205 C.)
    • Cut potatoes into quarters lengthwise. Place them in a roasting pan, followed by the garlic. Pour in the olive oil wine and 1/2 cup of water. Halve the lemon and squeeze in the juice, then throw the leftover lemon into the pan. Add dried oregano and season generously with salt and pepper.
    • Roast the potatoes into the oven for 40 minutes. Take them out of the oven, toss and put back into the oven for another 30-40 minutes until crispy and browned on all sides.
    • Once cooked, give the potatoes a sprinkle of salt and serve hot.



    Calories: 281kcal | Carbohydrates: 28.3g | Protein: 3.1g | Fat: 17g | Saturated Fat: 2.4g | Sodium: 12mg | Potassium: 720mg | Fiber: 4.3g | Sugar: 2.3g | Calcium: 23mg | Iron: 1mg