Greek Potatoes
Crispy edges, tender centers, and a savory lemon-garlic coating make these Greek potatoes an easy side for roasted meats, grilled dishes, or a simple weeknight dinner.
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Servings: 6
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.