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!
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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.
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.