Golden and crisp around the edges, soft and fluffy in the middle, and coated in a lemony garlic broth, these Greek potatoes are the kind of side dish that makes a simple dinner feel special.
Why You’ll Love This Recipe
These potatoes have everything I want in a good side dish. The wedges roast until tender and golden, while garlic, lemon, oregano, rosemary, and paprika give them a warm, savory flavor. A final sprinkle of Parmesan creates a light, cheesy crust, and fresh parsley adds a bright finish.
They’re also wonderfully easy to make. Everything goes into one baking dish, so there’s no complicated prep or pile of dishes waiting for you afterward. Make them for a weeknight dinner, or serve them alongside a bigger Greek-inspired meal when you want something everyone will reach for.
For the Spice Mix
- Sweet Paprika – adds a warm, slightly sweet pepper flavor and gives the potatoes their beautiful golden color.
- Dried Rosemary – brings a fragrant, earthy herb flavor that pairs especially well with roasted potatoes.
- Dried Oregano – gives the potatoes that classic Greek-inspired herbal flavor.
- Kosher Salt – enhances all the other flavors and seasons the potatoes throughout.
- Black Pepper – adds a little sharpness and balances the herbs and spices.
For the Potatoes
- Large Baking Potatoes – Russet, Idaho, or Yukon Gold potatoes all work well here. Cut them into wedges so the edges can become golden while the centers stay fluffy.
- Garlic – adds a savory, aromatic flavor to the broth that the potatoes soak up as they bake.
- Extra Virgin Olive Oil – helps coat the potatoes and adds richness while encouraging the edges to brown.
- Lemon – fresh lemon juice brings brightness and a little acidity that balances the richness of the olive oil and Parmesan.
- Vegetable Broth – provides moisture while the potatoes bake and helps infuse them with flavor. Chicken broth can also be used if preferred.
- Grated Parmesan Cheese – melts over the potatoes during the final stage of roasting, creating a savory golden crust.
- Parsley Leaves – added at the end for a fresh, bright finish that cuts through the richness of the potatoes.
Step-by-Step Instructions
Greek Potatoes
First, get the oven and baking dish ready. Preheat the oven to 400°F and coat a large 9” x 13-inch baking dish with a thin layer of olive oil.
Greek potato spice mix
In a small bowl, stir together the kosher salt, black pepper, sweet paprika, oregano, and dried rosemary. This simple mixture gives the potatoes their savory, herby flavor.
Season the potatoes
Add the potato wedges to the prepared baking dish and sprinkle them with the spice mixture. Toss the potatoes well so the seasoning is spread evenly over every piece.
Greek potatoes with lemon garlic broth
Next, make the flavorful broth. Whisk the chopped garlic, olive oil, lemon juice, and broth together in a medium bowl, then pour the mixture over the potatoes.
Cover the baking dish with foil and bake for 40 minutes. This gives the potatoes time to become tender and soak up all those lemony, garlicky flavors.
Finish with Parmesan
Remove the foil and sprinkle the Parmesan over the potatoes. Return the dish to the oven uncovered and continue roasting for 10–15 minutes, until the potatoes are cooked through, golden brown, and beginning to develop a light crust.
Finish the potatoes with fresh parsley and serve them warm.
Expert Tips
Cut the potatoes into similar-sized wedges. This helps them cook evenly, so you don’t end up with some pieces tender while others still need more time.
Give the potatoes room in the baking dish. A little space helps the edges brown instead of simply steaming.
Don’t skip the lemon-garlic broth. It’s what gives these potatoes their distinctive flavor and helps keep the centers tender.
Watch the potatoes during the final roasting time. Once the Parmesan is added, the potatoes can quickly develop that beautiful golden crust.
For even more color, use the broiler. A short finish under the broiler can give the Parmesan and potato edges extra browning. Keep a close eye on them so they don’t burn.
Recipe Variations
Make them spicy. Add a pinch of cayenne pepper, red pepper flakes, or Aleppo pepper to the spice mix for a little heat.
Use chicken broth. The recipe works with either vegetable broth or chicken broth, depending on what you prefer.
Switch up the potatoes. Russet, Idaho, or Yukon Gold potatoes all work well here, so use whichever you have on hand.
Add more fresh herbs. A little extra chopped parsley over the finished potatoes gives them an even fresher flavor.
Storage & Reheating
Store leftover potatoes in an airtight container in the refrigerator for up to 3–4 days.
For the best texture, reheat them in a 400°F oven until hot and the edges have crisped up again. An air fryer also works well for bringing back some of that golden texture.
The microwave is the quickest option, but the potatoes will be softer rather than crisp.
Serving Suggestions
These Greek potatoes make an easy partner for so many meals. Serve them alongside roasted or grilled chicken, lamb, steak, fish, or shrimp for a hearty dinner.
For a Greek-inspired spread, pair them with a fresh Greek salad, tzatziki, grilled vegetables, or another simple Mediterranean side.
They’re also good enough to serve straight from the baking dish with a little extra parsley on top. The combination of crispy edges, fluffy potatoes, lemon, garlic, and Parmesan makes them a side dish that can easily steal the attention from the main course.
Recipe FAQs
1. Can I use a different type of potato?
Yes, you can. Russet, Idaho, and Yukon Gold potatoes all work well in this recipe. Just try to cut them into similar-sized wedges so they cook evenly and become tender at the same time.
2. Why are my potatoes not getting crispy?
This usually happens when the potatoes are too crowded in the baking dish or they don’t get enough uncovered time at the end. Make sure they have some room around them, and let them finish roasting uncovered so the edges have a chance to turn golden and crisp.
3. Can I use chicken broth instead of vegetable broth?
Yes, absolutely. Chicken broth works well if you prefer a richer, more savory flavor. You can use it in the same amount as the vegetable broth called for in the recipe.
4. Can I prepare these potatoes ahead of time?
Yes, you can. The potatoes can be cooked ahead and stored in an airtight container in the refrigerator for up to 3–4 days. When you’re ready to serve them, reheat them in the oven or air fryer to help bring back some of that golden, crispy texture.
5. How do I know when the potatoes are done?
You can test them with a fork. If the fork slides easily into the center of the potato, they’re ready. You’re also looking for golden-brown edges and a lightly crisp Parmesan crust on top. If the potatoes are still firm, give them a little more time in the oven.
Greek Potatoes
Ingredients
For the Spice Mix
- 1 tsp sweet paprika
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 1 tsp kosher salt
- 1 tsp black pepper
For the Potatoes
- 4 large baking potatoes (like Russet, Idaho, or Yukon gold), peeled, washed, and cut into wedges
- 8 large garlic cloves, chopped
- 4 tbsp extra virgin olive oil, plus more for coating
- 1 lemon, juiced
- 1 1/4 cups vegetable broth (or chicken broth, if you prefer)
- 1/2 cup grated Parmesan cheese
- 1 cup parsley leaves, coarsely chopped
Instructions
- Prepare the oven and baking dish.Preheat the oven to 400°F. Lightly coat a large 9” x 13-inch baking dish with olive oil.
- Combine the seasonings.Add the salt, black pepper, sweet paprika, oregano, and dried rosemary to a small bowl. Stir until evenly combined.
- Season the potatoes.Arrange the potato wedges in the prepared baking dish. Sprinkle the spice mixture over them and toss until the potatoes are evenly coated.
- Add the lemon-garlic broth.In a medium bowl, whisk together the chopped garlic, olive oil, lemon juice, and broth. Pour the mixture evenly over the potatoes.
- Bake covered.Cover the baking dish tightly with foil and bake for 40 minutes.
- Finish with Parmesan.Take the dish out of the oven and remove the foil. Sprinkle the Parmesan evenly over the potatoes. Place the dish back in the oven uncovered and continue roasting for about 10–15 minutes, or until the potatoes are tender, golden brown, and lightly crusted.
- Garnish and serve.Remove the potatoes from the oven and scatter the chopped parsley over the top. Serve warm.
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Recipe Notes
- Want some heat? Add a pinch of cayenne pepper, red pepper flakes, or Aleppo pepper to the spice mixture.
- For extra color: Place the potatoes under the broiler briefly at the end. Watch them closely since the Parmesan can brown quickly.
Nutrition
Calories: 249.7kcal | Carbohydrates: 31.6g | Protein: 6.4g | Fat: 12g | Saturated Fat: 2.7g | Cholesterol: 7.3mg | Sodium: 743.6mg | Potassium: 720.3mg | Fiber: 3.1g | Sugar: 1.9g | Vitamin A: 1196.7IU | Vitamin C: 32.2mg | Calcium: 126mg | Iron: 2.3mg
