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!
Greek potatoes have so much going for them! I like to coat mine in a savory spice rub, before bathing the potatoes in an aromatic broth with lots of lemon and garlic. While roasting in the oven these lemony Greek potatoes soak up all those beautiful flavors, creating a side dish everyone will love!
I like to serve Greek potatoes alongside Crispy Chicken Schnitzel or this Easy Pan-Seared Sea Bass recipe. They are also great with anything from the grill. I especially like them with my Grilled Harissa Chicken. The lemon and garlic in the potatoes complement the smokey, spicy heat in the chicken.
My secret ingredient to these roasted potatoes is a sprinkle of Parmesan cheese added midway through baking. This isn't necessarily traditional, but it adds both flavor and texture.
The potatoes get nice and crispy on the outside, while staying tender and fluffy on the inside and the cheese gets melty and bubbly, your entire family will start asking, “What smells so good?”
Plus, these Greek potatoes 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. They are the perfect low maintenance side dish. (and they store and reheat like a dream!)
Table of Contents
Ingredients for Greek Potatoes
Some of my go-to flavor makers–loads of garlic and lemon–are the main culprits for these punchy potatoes’ bold taste.
- Flavor makers: For the spice rub I use a mix of common spices: Lawry's seasoned salt, black pepper, dried rosemary, and sweet paprika–like my favorite Spanish sweet paprika from the shop. If you don’t have seasoned salt, you can substitute with kosher or table salt (just cut the amount in half if you use table salt). If you like things a little spicy, feel free to throw in a pinch of cayenne pepper, red pepper flakes, or Aleppo pepper.
- Extra virgin olive oil: Because the olive oil thickens and flavors the broth in this recipe, and the potatoes soak up all that flavor as they roast, you’ll want to use a high quality olive oil that’s smooth and peppery. I always grab my bottle of Private Reserve Greek Extra Virgin Olive Oil when I make these Greek lemon potatoes.
- Parmesan cheese: This is my twist on classic Greek potatoes—I love how the Parmesan gets melty, bubbly, golden brown, and delicious!
- 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 punch.
- Vegetable or chicken broth: Homemade chicken stock or broth or store bought broth works well too. 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.
- 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 your oven to 400°F. Coat a large baking dish in a thin layer of olive oil to prevent the potatoes from sticking.
- Make the spice mix: In a small bowl, mix together the seasoned salt, black pepper, sweet paprika, 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.
- Prep the broth: In a medium mixing bowl, whisk together the chopped garlic, olive oil, lemon juice, and broth. Pour into the baking dish with the potatoes.
- Bake the potatoes: Cover the baking dish with foil and bake for 40 minutes.
- Finish the potatoes: 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!
How to Cut Potato Wedges
I love to make potato wedges because they have more surface area, so they turn beautifully crispy and golden brown. Cutting potato wedges is easy, just follow these simple steps:
- I like to peel for this recipe, but if you like the skin, you can leave it on, just make sure to give the potatoes a hefty scrub.
- Put a potato 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 potatoes, slicing each one into 8 wedges.
What to Serve with Greek Potatoes
These crispy oven baked potatoes, with all the classic Greek flavors of lemon, herbs, and garlic, make for the perfect side dish to so many recipes.
They’re great as a mezze: because these roast potatoes are wedged and crispy like steak fries, they make for a delicious mezze to serve with a punchy dip, like 5-minute Creamy Whipped Feta or Spinach Greek Yogurt Dip.
They’re perfect alongside meat: I love a good Mediterranean meat and potatoes situation! If you have a double, these potatoes are perfect with Easy Oven Roasted Whole Chicken. Or, try a pan-seared meat dish like Greek Meatballs or Mediterranean Grilled Chicken Thighs With Dill Yogurt Sauce.
They’re a hearty vegetarian dinner with a salad or roasted veggies: If you opt for vegetable stock, these potatoes go a long way in making a vegetarian meal super filling. I love to serve these lemony roast potatoes with a bright, fresh salad, like Marinated Cherry Tomato Salad, or with vegetables, like Lemon-Garlic Sautéed Asparagus.
The lemony flavor is amazing with fish: Time things perfectly and make these super tasty Salmon Burgers. The salmon mixture requires about 30 minutes to chill in the fridge, but it only takes about 15 minutes to pan fry. When the potatoes are ready your burgers will be too.
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Greek Potatoes with Lemon and Garlic
Ingredients
For the Spice Mix
- 1 teaspoon Lawry's seasoned salt
- 1 teaspoon black pepper
- 1 teaspoon sweet paprika
- 1 teaspoon dried rosemary
For the Potatoes
- 4 large baking potatoes, (russet, Idaho, or Yukon gold), peeled, washed, cut into wedges
- 8 large garlic cloves, chopped
- 4 tablespoon extra virgin olive oil, plus more for coating
- 1 lemon, juiced
- 1 ¼ cups vegetable or chicken stock
- ½ 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 (I use this one) in a thin layer of olive oil.
- Make the spice mix: In a small bowl, mix together the seasoned salt, black pepper, sweet paprika, 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.
- Prep the broth: In a medium mixing bowl, whisk together the chopped 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.
- Finish the potatoes: 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
- If you want to add a touch more browning and color to the potatoes, you can finish them under the broiler. Just be sure to keep a close eye on them so they don’t burn!
- If you don’t have seasoned salt on hand, you can use kosher salt instead.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
My liquid did not cook off in over 1 hour. I turned up the oven and it still didn't cook off and I only added one cup of broth. Next time I will only add 3/4 cup. At the end I did broil for a few minutes. I actually would like them to be a bit more lemony. But overall, a good recipe. Thanks!
I also had to pour out some of the broth. It wouldn’t reduce. Little bit more lemon....I suggest adding lemon rind!!
Perfection. Absolute perfection. That's all I can say because my mouth is full!
Oh I'm so glad, Valerie! Thank you!
Delicious !!! I actually found that they tasted better the next day. Right out of oven the wedges were a little dry on inside. I either made my potato wedges too big, or the potatoes w enjoyed sitting lightly in the juice — either way , they were quick and oh so tasty- thank you !!
Great, Lisa! Thanks for sharing!
Can potatoes other than baking/russet be used?
Sure, Michelle. If you want to use gold potatoes, those would work. Russet is the best option though
Hi! I love your recipes! I'm a stay at home dad who struggles with cooking and yours is the first food blog I've found that I really like. Everything I've made from your site has been delicious - which is quite a feat! Anyway, quick question - do you think this recipe would be good if made with sweet potatoes?
Thanks!
Hey Mark, thanks so much! I am so glad the recipes here are helpful to you. I haven't tried this recipe with sweet potatoes myself, so i am not 100 percent sure. But here is a sweet potato recipe you might like: https://www.themediterraneandish.com/simple-sweet-potato-recipe/
I have to say that I;m not big on cooking per se but WOW this was easy-enough even for me to follow and the food was just amazing! Thank You Suzi!
I'm so glad to hear it, Pamela! Thanks so much for sharing
Hi,nice recipe.. kefalotiri grated would have been
great, aromatic, but I realise in US. may be
difficult to find. It’s a Greek?? Cheese.
?? Cypriot kefalotiri,is a sheep’s milk semi-hard cheese
with a creamy texture when grated . Try it if available
as the ingredients compliment one another...
Καλημέρα , good day!
Thank you so much for sharing!
I have made this dish a number of times now, my family love this dish, very simple to prepare, most kitchens have these ingredients, very tasty, goes well with fish or straight vegetarian meal. thank you
Thank you for your kind note, Kate! This is one of the favorite side dishes
I love your recipes & have been following them for several months now. My husband is a picky eater but he loves your grilled beef shawarma, the lebanese rice with vermicelli. I have made several fish & chicken recipes too. I even ordered your EVOO & made the Italian apple oil cake. We loved it! I ordered 2 of your spices too. I will be ordering more spices & olive oil as needed. Thanks for all the help following the Mediterranean diet as the doctor ordered.
Planning to serve these potatoes with your spanakopita tonight and trying to sort out how to cook them both in a timely manner at such different cooking temps....I’m going to trying cooking the potatoes first, their first 40 minutes only. Then take them out and cook spanakopita (hoping that sitting out for an hour won’t ruin the potatoes???) Once spanakopita is done, ramp up oven and cook wedges their final 15-20 minutes. Fingers crossed!!!
Jennifer, thanks so much for sharing. Apologies, I was off line for a couple of days as family is in town for the holidays. Would love to hear how this all turned out for you!
Followed recipe but too much liquid so ended up boiled instead. At the end discarded excess liquid, cooked for another 15 mins then broiled for 5 and turned out great. Next time I will make less liquid.
Thanks for sharing, John! That has not been my experience, but glad to hear how you've worked it out.
"Followed recipe but too much liquid so ended up boiled instead. At the end discarded excess liquid, cooked for another 15 mins then broiled for 5 and turned out great. Next time I will make less liquid."
I had the same experience. After 40 minutes + 15 minutes there was still a centimeter of liquid in the bottom of the dish. The flavor was good, though, so I'll try again with a longer baking time and a broil at the end.
Hi Christa,
It is supposed to be somewhat juicy and very tender compared to average roasted vegetables we may be used to. This is the Greek flare to it.
Thanks for the recipe. I will try to it now.
I tried these potatoes after trying lots of different lemon potato recipes online and WOW. Just WOW. I don’t want to have potatoes any other way! Thank you so much.
Susan, I am so excited to hear it! Thank you!
Looks yummy, it’s easy but tasty. I haven’t tried to roast potatoes with Greek recipe. I saved it and cook this for dinner sometimes. Many thanks.
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the roasted Greek potatoes look yummy.what would you recommend one to if you have English potatoes which are very soft and crumble mostly on heat.
Wow!! So delicious!! These were easy to prepare and super flavorful. It was hearty and comforting, but still bright and citrusy. I ate way too many and now I have no leftovers for tomorrow! This is the second recipe I've tried on this site, and they're both winners. I'm kind of a disaster in the kitchen, and I'm shocked that even I was able to pull this off. Definitely going to try another dish on this site! Thank you for the recipe!!
Awesome, Michelle! Thank you so much for giving this a try!!!