Gather around, friends! Today, I’m excited to share my journey with Greek Potatoes with Lemon, Garlic, and Parmesan. After experimenting in my kitchen multiple times, I’ve perfected these crispy-on-the-outside, fluffy-on-the-inside gems. They’re more than just a side; they’re a delightful exploration of flavor with a touch of warmth that pairs beautifully with any main course. For a perfect match, check out my Simple Avocado Toast with Egg recipe!
About Greek Potatoes with Lemon, Garlic, and Parmesan
This dish captures the essence of Greek cuisine through its bold flavors and ingredients. After several attempts, I discovered the sweet balance between the tang of lemon, the aroma of garlic, and the richness of Parmesan. It quickly became a family favorite, ideal for busy weeknights or leisurely dinners. Plus, it’s budget-friendly!
- Quick prep — ready in just 10 minutes!
- Budget-friendly — simple ingredients that won’t break the bank.
- Versatile — perfect alongside grilled meats or as a standalone vegetarian dish.
- Interestingly, potatoes are a staple in many Mediterranean diets, known for their heartiness.
Key Ingredients & Their Roles
- Potatoes: The backbone; I recommend using Yukon Gold for their creamy texture.
- Garlic: Adds depth; use fresh for maximum flavor impact.
- Lemon Juice: Brightness; fresh juice enhances the overall taste profile.
- Parmesan Cheese: Provides a savory richness; a great substitute is Pecorino Romano for a sharper taste.
How to Make Greek Potatoes with Lemon, Garlic, and Parmesan
- Preheat your oven to 400°F and generously coat a 9”X13” baking dish with olive oil. The oil will help achieve that delightful crispiness.
- In a small bowl, whisk together the kosher salt, black pepper, sweet paprika, oregano, and rosemary. This spice mix really elevates the potatoes’ flavors.
- Add the potato wedges to the baking dish, sprinkle the spice mix over them, and toss well. They should be well-coated and ready to soak up those flavors!
- In another bowl, combine chopped garlic, olive oil, lemon juice, and vegetable broth. Pour this luscious mix over the potatoes, cover, and bake for 40 minutes until tender; they’ll smell divine!
- Uncover, sprinkle with Parmesan cheese, and return to the oven for an additional 10-15 minutes. Look for a beautiful golden-brown crust!
- Once done, top with fresh parsley and serve. Enjoy the rich flavors!
Pro Tips & Troubleshooting
- When preparing the potatoes, cut them into even wedges to ensure uniform cooking.
- A common mistake is to skip preheating the dish; this helps get that crispy exterior immediately!
- Experiment with different herbs; fresh thyme or dill can complement the flavors beautifully.
- This recipe scales beautifully! Double the ingredients for a crowd without changing the cooking time.
Storage & Make-Ahead Guide
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them for up to 2 months. Reheat in a 375°F oven for 15-20 minutes to regain that crispy texture. I found that freezing changes the texture slightly, so I prefer eating them fresh!
What to Serve With Greek Potatoes with Lemon, Garlic, and Parmesan
These Greek Potatoes pair beautifully with a grilled chicken or lemon herb fish. Serve alongside a fresh Mediterranean salad to complete the meal! For more delightful recipes, check out my Roasted Broccoli and Carrots and Garlic Butter Chicken Bites with Creamy Parmesan Pasta.
Frequently Asked Questions
- Can I use sweet potatoes instead? Yes, they add a unique sweetness but may require a slight adjustment in baking time.
- Are these potatoes gluten-free? Absolutely! This recipe is naturally gluten-free.
- Can I make these ahead of time? Yes, prepare them a day prior and reheat when ready to serve.
- What if my potatoes aren’t crispy? Ensure they are well-spaced on the baking dish; overcrowding leads to steaming instead of roasting.
- How can I modify the seasoning? Feel free to play around with fresh herbs or flavored oils for a twist!
Final Thoughts
These Greek Potatoes with Lemon, Garlic, and Parmesan have become a staple in my home. I love serving them with roasted meats or as a standalone dish alongside a salad. I encourage you to try them and share your experience; it’s always exciting to hear how they turn out in your kitchens!
More Recipes You’ll Love
- Roasted Potatoes with Baked Feta and Garlic – a perfect Mediterranean side dish match
- Easy Greek Pasta Salad – pairs well with Greek flavors
- Mediterranean Grilled Cheese – complements with a cheesy twist
Greek Potatoes with Lemon, Garlic, and Parmesan
Ingredients
Spice Mix and Broth
- 1 teaspoon sweet paprika
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 8 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
Potatoes and Topping
- 4 large baking potatoes
- 0.5 cup grated Parmesan cheese
- 1 cup parsley leaves coarsely chopped
Instructions
Preparation
- Preheat the oven to 400°F. Coat a large, 9”X13-inch baking dish in a thin layer of olive oil.
- In a small bowl, mix together sweet paprika, rosemary, oregano, salt, and pepper.
Cooking
- Place potato wedges in the oiled baking dish, sprinkle with spice mix, and toss to evenly coat.
- Whisk garlic, olive oil, lemon juice, and broth in a bowl, then pour over the potatoes. Cover with foil and bake for 40 minutes.
- Remove foil, sprinkle with Parmesan, and return to oven to roast until golden brown, about 10-15 minutes.
- Garnish with parsley before serving.