Greek Potatoes with Lemon, Garlic, and Parmesan

Crispy on the outside and fluffy on the inside and full of flavor, these Greek potatoes are a snap to make! These Greek potatoes are crispy-meets-tender, easy to throw together on a weeknight, and pack all the lemony, garlicky flavors of Greece with my little twist: melty Parmesan cheese!

How to make Greek Potatoes

Ingredients

 For the Spice Mix

• 1 teaspoon sweet paprika
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1 teaspoon 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 tablespoons 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

Directions

1.  Preheat the oven to 400°F. Coat a large, 9”X13-inch baking dish in a thin layer of olive oil.
2. Make the spice mix: In a small bowl, mix together the salt, black pepper, sweet paprika, oregano, and dried rosemary.
3. Prep the potatoes: Place the potato wedges in the oiled baking dish and sprinkle with the spice mix. Toss to evenly to distribute the spices.
4. In a medium mixing bowl, whisk together the garlic, olive oil, lemon juice, and broth. Pour over the potatoes.
5. Cover the baking dish with foil and bake for 40 minutes.
6. Remove the potatoes from the oven, uncover, and sprinkle on the Parmesan cheese. Return to the oven, uncovered, and roast until the potatoes are cooked through and have turned a nice golden brown with a little crust forming, about 10-15 minutes.
7. Remove from the oven, garnish with a sprinkle of fresh parsley, and serve. Enjoy!

Notes:

• If you want to add a touch more browning and color to the potatoes, finish them under the broiler. Just be sure to keep a close eye on them so they don’t burn!
• Parmesan gets melty, bubbly, golden brown, and delicious, but it’s not traditional. Feel free to leave this off for a dairy free option. Or take a page from our Greek fries and swap with crumbled fresh feta after roasting.