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.
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.
Thanks, Kiki!
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!
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!!!
That’s wonderful to hear! Thanks so much, Lourdes!
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.
Hallo,
this tastes really delicious. Just tried it today, on the 27th of December. Thank you very much.
Greetings from Munich, Germany.
Thank you, Mikhail!
It was worth the effort! So delicious!
Thanks so much, Eleanor!
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!
Thanks, Mitchell!
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.
Thanks so much, Lisa!
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.
Yay! Thanks for the kind comment, Myriam!
I made just as recipe stated. Easy Peasy! Great dish, delicious! Referred it to both my daughters! Thank you!
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.
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!!🍀
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!
These sound delicious. I Don’t know why Some say they take so long to cook.
I cook plain wedges in the oven often, I spray them with olive oil & cook for 20-25 minutes at 200 degrees C turning once halfway through. Maybe if they heated the broth first it might help.
I will make this recipe next time I am going to cook wedges. Thanks Suzy.
Hope you enjoy it, Pauline!
These potatoes were the perfect accompaniment to the slow-cooked lamb. As we are still under lockdown we were unable to gather for our Easter meal so instead we shared plates of dinner with neighbours….we were 10 in all so I adjusted the quantities in the recipe. But badly as it turned out as the potatoes took a lot longer to cook. They were definitely worth the wait though and everyone loved them. I have loved all of your recipes that I have tried. Looking forward to my next dinner. Thank you
Thanks for sharing, Minnie!
I hade the same problem, the potatoes were delicious, but were definitely undercooked, maybe I’ll slice them smaller, but I like large wedges, I let it go extra 10 minutes and broiled at the end!
I also added a little(lot) of extra lemon juice before broil!!
Definitely loved the Parmesan
Please don’t call it Greek potatoes if you’re adding parmesan!! Us Greeks don’t use parmesan in our traditional Greek potatoes recipes. At all. No cheese. If you’re going to make anything of my culture please respect it and if you want to add other non traditional ingredients then don’t add “Greek” to the name. It’s cultural appropriation and lack of respect for my culture and the delicious cuisine.Alot of your recipes that you say is Greek really isn’t. Perhaps you should just stick to Egyptian/Arabic recipes. Or learn the correct Greek recipes or just don’t mention “Greek” to your recipe titles. Please, I’m a very proud Greek and i don’t like seeing my culture /recipes being butchered by non Greeks
Hi there, Maria! Thank you for stopping in. I am not sure if you read through the entire post to see that I specifically said this, “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.” So as you see, I did call that out as one non traditional ingredient. As you know, cooking is a creative process, no two recipes are the exact same. Even chefs of Greek origins who I respect deeply often put their own modern twists on traditional dishes. I am no stranger to the Mediterranean as that is my heritage, and I am not stranger to delicious Greek cuisine, not only have I traveled and researched the foods of Greece, but as a child, we also lived alongside Greeks (some of my family’s best friends are Greeks). Countries of the Mediterranean share a lot of beautiful flavors and are known for their hospitality, and that is what we celebrate here in our little corner of the internet. All the best to you.
Can I make these with just one potato?! 🙂
Sure! Just adjust the other ingredients accordingly.