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.
These things are insanely flavorful. Wow. A great addition to schwarma night. Thank you. The parmesan addition is brilliant.
Yay! So glad, Terri
Delicious! I will definitely be making these again. Thank you ?
Yay! Thanks, Lisa!
Love these potatoes! You show calories per serving 409. What size is a serving?
Hi, Melinda! I’m sorry I don’t have an exact measurement for you. The recipe is for 6 servings, so the best I could say is 1/6 of the recipe is one serving size.
These are awesome! I don’t think of russets as getting this kind of texture – smooth and silky, just like at a very high end Greek restaurant – but boy was I wrong. These were divine and the crust is killer. We don’t eat dairy so I made my favorite vegan parm (hemp, nutritional yeast and salt ground together in a food processor) and added that. Delightful!!
Thanks for sharing your vegan parm recipe! Sounds like a delicious alternative!!
I use a similar recipe, but I use SpicyGreek Mediterranean Vegetable Seasoning. It is incredible!
Sounds great! Thanks, Tom!
For our family, Greek potatoes are not Greek without dried oregano and being Greek it’s THE herb used in all Greek cooking. Olive oil, lemon juice and oregano are parts of every marinade.
Sure! Thanks for sharing
Your recipes is really the good idea for the all my friends gathering at the end of the weekend. We can seat and talk and grill potatoes together. Thanks for your sharing.
Yes! This is a great one to share at a gathering of friends! I hope you all enjoy!
Could also crumble a little feta cheese on top instead of parmesan. My mother in law did that!
Sure! Feta would be great here
Yum! Potatoes like these are on my menu almost weekly because I am just feeding myself and sometimes I dont feel like cooking! Easy and delicious filling recipe 🙂
Yay! So glad you enjoyed it Hannah
Can these be made in an air fryer?
I have not tried it in an air fryer.
Can’t get hold of seasoned salt here in Norway, so I wonder which herbs/spices does it contain?
Loved! I can’t believe I finally found a recipe that’s just as good as any Greek restaurant. Thanks!!!
That’s the best compliment ever. Thanks, Jen! Glad you enjoyed these potatoes.
Nice idea! Skipped the oven and parboiled then finished on the grill. Why does each comment show a huge photo of the same person? Must be a misread on my iPad. Sure detracts from solid recipe.
Thanks for sharing your variation! Glad you enjoyed it.
I thought this was fabulous!! It was a last-minute search result so I had to make a few substitutions based on what I had on hand: sea salt for seasoned salt, baby potatoes for baking potatoes, dried minced garlic for fresh, regular paprika for sweet, and I added 1/2 extra juice of 1 lemon bc I love extra lemon. It still came out amazing. I ended up mashing the potatoes up a bit and pouring the seasoned broth over them. YUM. Thank you so much for sharing. Quick, easy, and delish. Will definitely make again.
So glad you enjoyed it, Kristen! Thanks for sharing.
These were amazing! They were even better than our local Greek restaurant. Thank you so much for sharing these!
Yay! So glad to hear it!
Great and wonderful recipe. I just finished making.
So glad to hear it!