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!
This easy recipe is my take on Patates Lemonates, the golden potatoes you find at just about every Greek restaurant. They’re crisp on the outside, fluffy inside and burst with garlicky, lemony flavor.
My version of Greek potatoes starts with the classic heavy hitters: garlic, oregano, lemon, and stock (you can use vegetable broth for a vegetarian option). The potatoes bathe in this fragrant broth before roasting. Then, just when they’re tender and the edges are turning golden, I sprinkle on Parmesan so it melts, bubbles, and creates a caramelized crust. They may not be traditional, but they are irresistible!
Bold and yet so versatile, they’re the perfect side to so many Greek feasts, from a simple Greek salad to grilled Chicken Souvlaki. Plus, they are so easy to make. They only take about 10 minutes of hands-on time, then pop them in the oven while you get the main course ready.
Table of Contents
Greek Potatoes Ingredients and Substitutions
My secret ingredient to these roasted Greek potatoes is a sprinkle of Parmesan cheese added midway through baking. This isn’t necessarily traditional, but it adds both flavor and texture.
- Spices: Dried Greek oregano, dried rosemary, and sweet paprika bring decidedly Greek-style flavor to the party. Kosher salt and black pepper perk up the flavor.
- Extra virgin olive oil: The olive oil flavors the broth and the potatoes soak up all that flavor as they roast, so a high quality oil is essential. I recommend our rich and peppery Private Reserve Greek Extra Virgin Olive Oil with this recipe.
- Parmesan cheese: I love how the 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.
- Baking potatoes: Russet, Idaho, or Yukon gold work best.
- Garlic: And lots of it! Garlic and salt are a potato’s best friend.
- Lemon: A fresh squeeze of lemon juice gives these roasted potatoes just the right amount of zing.
- Vegetable or chicken broth: I like to use low sodium so I can control the seasoning, but potatoes can handle a lot of salt, so standard broth would also work.
- PRO TIP: Did you know that chicken stock and chicken broth are (almost always) interchangeable, and that you can make your own vegetable broth with leftover food scraps?
- Parsley leaves: Adds herby freshness to this dish, but they’re not crucial. If you have all the ingredients except parsley, you don’t need to make a special trip.
How To Make Greek Lemon Potatoes
Cheesy, crispy, lemony Greek Potatoes is a side dish recipe all home cooks should keep up their sleeve. It’s inexpensive, easy, goes with everything, and is sure to be a big hit at your table. Here are all the tricks for how to roast potatoes in the oven so they’re tender on the inside and crispy on the outside:
- Get ready: Preheat the oven to 400°F. Coat a large, 9”X13-inch baking dish in a thin layer of olive oil.
- Make the spice mix: In a small bowl, mix together 1 teaspoon each salt, black pepper, sweet paprika, oregano, and dried rosemary.
- Cut the potatoes into wedges: Peel and scrub 4 potatoes. Put one on your cutting board and slice it in half lengthwise. With the cut side facing down, slice each half lengthwise once more, then slice each piece in half lengthwise one more time to make 8 wedges. Repeat with the remaining 3 potatoes, slicing each one into 8 wedges.
- Season the potatoes: Place the potato wedges in the oiled baking dish and sprinkle with the spice mix. Toss to evenly to distribute the spices.
- Season the broth: In a medium mixing bowl, whisk together 8 chopped garlic cloves, 4 tablespoons extra virgin olive oil, the juice of one lemon, and 1 1/4 cups vegetable or chicken broth. Pour over the potatoes.
- Bake the potatoes: Cover the baking dish with foil and bake for 40 minutes.
- Give the potatoes a cheesy crust: Remove the potatoes from the oven, uncover, and sprinkle on 1/2 cup grated 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. Remove from the oven, garnish with a sprinkle of fresh parsley, and serve. Enjoy!
What to Serve with Greek Potatoes
With all the classic Greek flavors of lemon, herbs, and garlic, these Greek-style potatoes make for the perfect side dish to so many recipes. Serve:
- As a mezze: Serve with a punchy dip, like 5-minute Creamy Whipped Feta or Spinach Greek Yogurt Dip.
- Alongside meat: I love a good Mediterranean meat and potatoes situation! Serve with anything from Greek meatballs to grilled chicken thighs–you really can’t go wrong!
- With fish: I particularly love them Greek tavern-style with a pan of garlicky seared shrimp or salmon burgers
- For a hearty vegetarian dinner: Opt for vegetable stock and serve with a hearty salad, like Lentil Salad with Roasted Eggplant.
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
Instructions
- Get ready: Preheat the oven to 400°F. Coat a large, 9”X13-inch baking dish in a thin layer of olive oil.
- Make the spice mix: In a small bowl, mix together the salt, black pepper, sweet paprika, oregano, and dried rosemary.
- 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.
- Season the broth: In a medium mixing bowl, whisk together the garlic, olive oil, lemon juice, and broth. Pour over the potatoes.
- Bake the potatoes: Cover the baking dish with foil and bake for 40 minutes.
- Give the potatoes a cheesy crust: 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.
- Garnish and serve: Remove from the oven, garnish with a sprinkle of fresh parsley, and serve. Enjoy!
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and spices used in this recipe.
- Make it spicy! Feel free to throw in a pinch of cayenne pepper, red pepper flakes, or Aleppo pepper with the spice mix.
- 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!
Nutrition
Try Our Greek Oregano!
This dried herb straight from Greece is lemony, fragrant, and perfect for everyday use.
*This post has recently been updated with new information for the readers’ benefit.
Hi, these look amazing! Question, do the potatoes have to be peeled or can I just scrub them well? Also wondering if anyone tried making in advance and reheating…?
You don’t have to peel the potatoes, if you don’t want to. But do scrub them real well. You can reheat in the oven at 350 degrees F. Covering might help, unless you want them to crisp up.
Where you recipes say use a cup
What size cup is best to use
Hi Mary, so one cup in USA measurements is 8 ounces or 236.6 milliliters.
By seasoned salt, do you mean something with MSG or is there an alternative?
You can buy the Lowry’s product in the store, but we love this copycat recipe — especially over popcorn!
https://www.allrecipes.com/recipe/238702/copycat-lawrys-seasoned-salt/
Great recipe’s
Thank you, Nancy! Appreciate it.
what a delicious find.
I made these with your Mediterranean Grilled Lamb Leg recipe and to crisp them up I put them on the bbq with lamb . added a really lovely charred and smoky flavour
So happy I stumbled across your blog, we adore Crete and as our warmer weather in the UK is looming ever closer I decided in homage to our Cretan vacations to make these potatoes alongside the Mediterranean Lemon sole recipe and a bright summer salad . Oh lordy , these potatoes were incredible, reward versus effort ratio off the scale , and the aromas in the kitchen were a hugely satisfying and indulgent bonus. I drained 2/3 rd’s of the cooking liquor before I added grated Manchego (couldn’t find any hard Greek cheese in our local supermarkets) as I wanted to loose as little as possible cheese to the liquor and I finished the wedges off by placing them individually onto a pre-heated roasting tin to crisp them up, it worked a treat. Thanks so much , I’ll be spending a lot of time here .efcharisto
Julian, thank you so much for taking the time to write! I really appreciate your thoughtful comment…and glad to have you here! If you try more recipes, we’d love your feedback. Happy cooking!
These potatoes were delicious! So different but packed with flavor. I did put under broiler to get them nice and golden toasty. Thank you for this great side dish. My husband and his friend ate them up!
Debi, so glad you gave these potatoes a try! I love them! Great idea to put them under the broiler for a little bit! thanks for taking the time to share!
Wonderful Mediterranean potatoes and dover sole recipe.
Thanks so much, Michelle! I am so glad you enjoyed it!
both recipes… the sole and the potatoes were to die for and something different. thank you…I give you top star rating…recipes were also easy to follow and make. Well done.
Florene, thank you so much for the kind comment! I am so so glad to hear you’ve enjoyed the recipes and found them easy to implement…that is always my goal! Have a great day!
I made these a couple of times over the weekend.
Absolutely delicious. Everyone loved them, and that is amazing for my boys.
Had them with your za’atar roast chicken and a wee salad.
Quite special
Stuart, thank you so much for sharing! These potatoes are a favorite around here. And I’m so glad you tried them with the za’atar chicken. So good! Thanks again!
Made these tonight, alongside your “Egyptian Goulash,” (beef fillo pie recipe), which I’ve made about a dozen times since I found it; my family *ADORES* it!!! Amy is right, they definitely don’t get crisp, not even with the uncovered roasting time. But still delish – flavors are really great! To speed things along, I put them in a Pyrex 9×13″ pan and microwaved them for 15 minutes, stirring once, then 10 minutes in the oven just to brown them up a bit. Perfect! The microwaving *really* helped speed things along (especially since I got the meat pie in the oven before I got to cutting up the potatoes; wasn’t really thinking, there…). Anyway, it was a great meal, and we introduced a young, 13-year-old “niece” to Greek food via your recipes. She became an instant convert (her first bite? “YUM…… OMG!!!…”!! 😉 Thanks, again!!! I make Spanakopita all the time, but having that meat pie to add to the repertoire has become a semi-monthly go-to!! These potatoes are gonna be added to the rotation, as well, for sure! ~Chrissie
How’s does one get crispy potatoes with 1 1/4 cup broth added? Mine are still swimming in the broth after cooking. ?
Hi Amy…so these Greek roasted potatoes are not meant to be crispy because they’re baked in the lemon juice and broth. But after baking them covered for 40 minutes, you need to uncover them and bake for another 15 minutes uncovered…that helps dry things up a bit. Also, it helps to place them under the broiler for a few minutes, watching carefully.
Wonderful dish, great flavors. Thanks! This will be a new staple in our house!
Jim, so glad you enjoyed it! And thank you for taking the time to share!
Thanks Suzi, I have now made it twice and it was such a huge success that all my guests asked me for the recipe. Quite remarkable flavours and my husband has declared these potatoes as one of his favourites.
Awesome!
I made these a few weeks ago and all I can say is WOW! Best potatoes ever! So delicious. Not one idea to change anything! Loved it!
Thanks so much, Aimee! So great to hear!
I just had to let u know I made these last night for my daughters birthday dinner…they turned out fantastic. ..everyone went back for second helpings…I will be making these again for sure
Thank you for letting me know, Reigan! i am so glad these worked out for you guys! Happy belated b-day to your daughter!