If you're looking to take your roasted potato recipe to the next level, I highly recommend trying these Greek potatoes. Simple and comforting lemon roasted potatoes with fresh garlic. My little twist: add a sprinkle of Parmesan cheese!

Best Greek Potatoes | The Mediterranean Dish. Greek-style lemon roasted potatoes with garlic and a sprinkle of parmesan cheese. The best roasted potatoes out there from themediterraneandish.com

These roasted Greek potatoes highly resemble some I ate at a small Greek restaurant downtown Toronto. All the comfort of Greek flavors in one dish!

The first time I made these Greek potatoes was a bit of a last-minute operation. I was working on several things and had not yet thought about dinner.  When I surveyed the pantry to find something to go with leftover chicken from the previous night, I came out with a handful of potatoes and some garlic. Similar to how patatas bravas have come to the rescue when I need a tasty appetizer, Greek potatoes saved the day here!

Lemon Roasted Potatoes Greek Style | The Mediterranean Dish. Greek roasted potatoes with lemon, garlic, and a sprinkle of Parmesan. The best roasted potato recipe from themediterraneandish.com

So, what's the secret to the best Greek potatoes?

Yes, these are what you would call Greek lemon potatoes. The main flavor makers here are lemon juice and garlic (lots of it). Plus, a dash or rosemary and paprika.

A little secret ingredient here is a sprinkle of Parmesan cheese added midway through baking. This isn't necessarily traditional, but it adds both flavor and texture.

Best Greek Potatoes | The Mediterranean Dish. Greek-style lemon roasted potatoes with garlic and a sprinkle of parmesan cheese. The best roasted potatoes out there from themediterraneandish.com

Notes for Lemon Greek potatoes

To achieve just the right texture, first the Greek potatoes are baked covered for 40 minutes or so in plenty of liquid-- olive oil, lemon juice, and both. As they are covered, the potatoes tenderize as they absorb steam and take in the perfectly flavored liquid.

Roasted Greek Potatoes Recipe

Then, we uncover the potatoes and sprinkle Parmesan cheese. As the Greek potatoes now bake uncovered for another 10 to 15 minutes, they fully cook as they form a little bit of a crust on top (still remaining super tender on the inside).

Greek Lemon Potatoes | The Mediterranean Dish. Roasted potatoes prepared Greek style with lemon and garlic. A sprinkle of Parmesan cheese takes it over the top. Best Greek potatoes from themediterraneandish.com

When I first posted this recipe, I used melted butter. But as I tested it several times since, I did prefer the flavor and the texture of these Greek potatoes with quality extra virgin olive oil instead.  I use Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives.)

Watch How to Make these Baked Greek Potatoes

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Best Greek Potatoes | The Mediterranean Dish. Greek-style lemon roasted potatoes with garlic and a sprinkle of parmesan cheese. The best roasted potatoes out there from themediterraneandish.com

Best Roasted Greek Potatoes


Description

Best Greek potatoes with lemon and garlic!


Ingredients

Scale

For Spice Mix

For Potatoes

  • 4 large baking potatoes, peeled, washed, cut into wedges
  • 8 large garlic cloves, chopped
  • 4 tbsp Private Reserve Greek extra virgin olive oil
  • 1 lemon, juice of
  • 1 ¼ cup vegetable or chicken broth
  • ½ cup grated Parmesan cheese
  • 1 cup parsley leaves, roughly chopped

Instructions

  1. Preheat oven to 400 degrees F.
  2. In a small bowl, mix together spices. Set aside.
  3. Place potato wedges in a large lightly-oiled baking dish (I used this one) and sprinkle with the spice  mix. Toss potatoes together briefly to evenly distribute spices.
  4. In a bowl, whisk together chopped garlic, olive oil, lemon juice and broth. Pour into baking dish with potatoes.
  5. Cover the baking dish with foil and place in the 400 degree F-heated oven for 40 minutes.
  6. Remove from oven briefly. Uncover and sprinkle Parmesan cheese on the potato wedges. Return to oven uncovered to roast for another 10-15 minutes or until potatoes are cooked through and have turned a nice golden brown with a little crust forming.
  7. If needed, to add more color, you may place the dish under the broiler for 3 minutes or so, watching carefully.
  8. Remove from oven. Garnish with fresh parsley before serving. Enjoy!

Notes

  • Prep Time: 15 mins
  • Cook Time: 50 mins
  • Category: Appetizer
  • Cuisine: Greek

Keywords: Greek Potato

More Recipes to Try

How to Roast Garlic and How to Store it for Daily Use

Kofta Kabobs

Greek Chicken and Potatoes 

Best Greek Potatoes | The Mediterranean Dish. Greek-style lemon roasted potatoes with garlic and a sprinkle of parmesan cheese. The best roasted potatoes out there from themediterraneandish.com #greekpotatoes #roastedpotatoes #mediterraneandiet #mediterraneanrecipe #sidedish #potatoes #lemonpotatoes

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Comments

  1. Just came across your site, very interesting and informative from the beginning, so I am trying a couple or your recipes this weekend, I have one comment that may seem picky and most likely is obvious to all, but in your notes on the Lemon Greek style potatoes you say to bake in the olive oil, lemon juice and both, I do realize that it was supposed to say broth, but I did have to take a moment to think that through, anyway I am looking forward to trying so many more, thank you

  2. Hi Suzy, I have to say wow... such lemony goodness. I even added the zest from the lemon as well as the juice. I kept the foil over the dish for the full cooking time, this ensured the sauce didn't all dry out. Thank you 🙂

  3. I made these tonight with pork chops. Used the same seasoning for the potatoes and the pork chops. It was delicious. I used fresh rosemary instead of dried. Only way to go.

  4. Definitely will make these again. My wife and I really enjoyed. As there are just the two of us ‘experimenting’ I cut everything in 1/2. All of the liquid had boiled away and the potatoes were cooked in the time allotted. I did put them under the broiler for a few minutes to brown them and crisp up. Served with your Mediterranean Lemon Chicken. YUM!

  5. I made this last night with the Garlic Dijon Chicken.....They were both very good. I would make it again. The potatoes were a nice change from the usual. Thanks!

    Jackie

  6. I made these potatoes the other night to go with souvlaki pork chops, and they are super delicious! Will definitely make them again. Thank you!! Next recipe to try is your Lemon Pesto Orzo Soup!

  7. Mine had more liquid in the pan than the photos, but nobody cared. They are tasty, and a different take on potatoes. will make for guests when i get a chance because they are easy to appreciate.

  8. Made these tonight as a healthier side with a dish we typically have mashed potatoes with - they were a hit. And so easy! Keeping this as a go to for future sides!

  9. Ilove your recipes! I'm a big fan of yours! I've tried the lentil soup, the Baklava, the juiciest thighs, the Mousaka, and all have came out great!!!

  10. I had high hopes for this recipe, but was a little disappointed. As others reviewers said, it took much longer to get my potatoes cooked through than the recipe specified. At least an additional 30 minutes. This recipe as written, has way too much liquid. If I were to make it again, I would cut the broth and lemon by at least half. The lemon was over powering and the potatoes remained soupy. They never crisped up, even after removing the foil. There was just too much uneccesary liquid. One change I did make was that I used the equivalent amount of fingerling potatoes instead of Russet potatoes. I may make this again, but it would require a fair amount of tweaking.

  11. Hallo,

    this tastes really delicious. Just tried it today, on the 27th of December. Thank you very much.
    Greetings from Munich, Germany.

  12. It's great to see Greek lemon roasted potatoes as one of the sides. I have made them twice before and would recommend to anyone! A guaranteed hit without fail!

  13. Took a bit longer than the recipe said in my oven, and I skipped the parmesan cheese. However these were still absolutely amazing. My husband said these were his very favorite potatoes ever.

  14. Made them for dinner last night! Absolutely delicious potatoes moist and full and frill of flavor. This will be a staple dish in my home.

  15. I made just as recipe stated. Easy Peasy! Great dish, delicious! Referred it to both my daughters! Thank you!

  16. Turned out good. But the liquid poured over the potatoes caused the spices to run off. I think it would be better to pour the liquid than sprinkle the spices.

  17. Love your cooking style Suzy! Just a thought ! I was thinking of Boiling the wedges for 5-10 minutes, draining them, let them cool and then add the spices and a little olive oil to coat , and bake in 425 degree oven until crisp and golden ... Turning once! I believe the broth and lemon juice possibly make the potato too moist? I'm going to experiment tomorrow! Thank you for all your super recipes! Irish Foodie Fan!!🍀

    1. Hi, Ann. Sounds interesting! It seems like it should work, but I have never tried that myself. Would love your feedback if you decide to give it a go!