Greek Potatoes with Lemon and Garlic

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

1. Ingredients for Greek Potatoes
2. How To Make Greek Lemon Potatoes
3. How to Cut Potato Wedges
4. What to Serve with Greek Potatoes
5. Other Potato Recipes We Love
6. Try our Sweet Spanish Paprika!
7. Greek Potatoes with Lemon and Garlic Recipe

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. 

Other Potato Recipes We Love

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