Greek Potatoes with Lemon, Garlic, and Parmesan Recipe
Introduction
These Greek Potatoes with Lemon, Garlic, and Parmesan combine bright citrus flavors with savory herbs and cheese for a comforting side dish. Crispy on the outside and tender inside, they elevate any meal with their vibrant taste and simple preparation.
Ingredients
- 1 teaspoon sweet paprika
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 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
- 1/2 cup grated Parmesan cheese
- 1 cup parsley leaves, coarsely chopped
Instructions
- Step 1: Preheat the oven to 400°F and coat a large 9″x13″ baking dish with a thin layer of olive oil.
- Step 2: In a small bowl, mix together the salt, black pepper, sweet paprika, oregano, and dried rosemary to create the spice mix.
- Step 3: Place the potato wedges in the oiled baking dish and sprinkle the spice mix over them. Toss gently to evenly coat the potatoes with the spices.
- Step 4: In a medium bowl, whisk together the chopped garlic, olive oil, lemon juice, and broth. Pour this mixture over the potatoes.
- Step 5: Cover the baking dish with foil and bake for 40 minutes.
- Step 6: Remove the foil, sprinkle the grated Parmesan cheese over the potatoes, and return them to the oven uncovered. Roast for another 10 to 15 minutes until the potatoes are tender, golden brown, and have a light cheesy crust.
- Step 7: Garnish with fresh parsley before serving. Enjoy your flavorful Greek potatoes!
Tips & Variations
- For extra crispiness, after baking covered, you can broil the potatoes for 2-3 minutes to deepen the golden crust—watch closely to prevent burning.
- Swap Parmesan for crumbled feta cheese to enhance the Greek flavor profile.
- Use fresh rosemary and oregano if available for a brighter herb taste.
- Try adding a pinch of crushed red pepper flakes in the spice mix for a subtle heat.
Storage
Store leftover potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F oven for about 10 minutes to restore their crispness. Avoid microwaving if possible, as it can make the potatoes soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of potatoes?
Yes, Yukon gold, Russet, or even red potatoes work well. Just adjust baking time as needed to ensure they cook through.
Can I make this recipe vegan?
To make it vegan, omit the Parmesan cheese or replace it with a vegan cheese substitute or nutritional yeast for a cheesy flavor.
PrintGreek Potatoes with Lemon, Garlic, and Parmesan Recipe
These Greek Potatoes with Lemon, Garlic, and Parmesan are a flavorful and comforting side dish. Tender wedges of baking potatoes are seasoned with a fragrant blend of paprika, rosemary, oregano, and garlic, then baked in a tangy lemon and broth mixture. Topped with a crispy Parmesan crust and fresh parsley, this recipe brings a rustic Mediterranean flair to your table, perfect for pairing with grilled meats or enjoying on their own.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Spices and Seasonings
- 1 teaspoon sweet paprika
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Potatoes and Flavorings
- 4 large baking potatoes (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)
Toppings and Garnish
- 1/2 cup grated Parmesan cheese
- 1 cup parsley leaves, coarsely chopped
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and lightly coat a large 9″x13″ baking dish with olive oil to prevent sticking and for added flavor.
- Prepare the spice mix: In a small bowl, combine kosher salt, black pepper, sweet paprika, dried oregano, and dried rosemary, mixing well to create a balanced seasoning blend.
- Season the potatoes: Place the potato wedges evenly in the oiled baking dish. Sprinkle the prepared spice mix over the potatoes and toss gently to ensure every piece is well coated with the spices.
- Mix the broth and flavorings: In a medium bowl, whisk together the chopped garlic, extra virgin olive oil, freshly squeezed lemon juice, and the vegetable or chicken broth until fully combined.
- Pour and cover: Pour the lemon-garlic broth mixture evenly over the seasoned potatoes. Cover the baking dish tightly with aluminum foil to keep moisture in during the initial baking.
- Bake covered: Place the foil-covered dish in the preheated oven and bake for 40 minutes to allow the potatoes to cook through and absorb the flavors.
- Add the cheesy topping: Remove the foil carefully, sprinkle grated Parmesan cheese evenly over the potatoes, then return the dish to the oven uncovered. Bake for an additional 10 to 15 minutes until the potatoes are tender, golden brown, and the cheese forms a delicious crust.
- Garnish and serve: Once baked, remove the dish from the oven, sprinkle chopped fresh parsley on top for a burst of color and freshness, and serve immediately. Enjoy your beautifully roasted Greek potatoes!
Notes
- For a non-vegetarian option, use chicken broth instead of vegetable broth.
- Peeled potatoes absorb spices and broth flavors better, but leaving the skin on can add extra texture and nutrients.
- You can adjust the amount of lemon juice to taste for a more or less tangy flavor.
- If preferred, add more garlic or fresh herbs like thyme for extra aromatics.
- These potatoes pair wonderfully with grilled meats, roasted chicken, or as a hearty vegetarian side.
Keywords: Greek Potatoes, Lemon Garlic Potatoes, Roasted Potatoes, Parmesan Potatoes, Mediterranean Side Dish, Oven-Baked Potatoes
