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.
Other Potato Recipes We Love
Middle Eastern
Batata Harra: Middle Eastern Spicy Potatoes
Spanish
Crispy Patatas Bravas Recipe
Appetizer and Mezze
Greek-Style Oven Fries
Browse all Mediterranean recipes.
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Greek Potatoes with Lemon and Garlic
Ingredients
For the Spice Mix
- 1 tsp Lawry's seasoned salt
- 1 tsp black pepper
- 1 tsp sweet paprika
- 1 tsp 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 tbsp extra virgin olive oil, plus more for coating
- 1 lemon, juiced
- 1 1/4 cups vegetable or chicken stock
- 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 (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!
Video
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.
Hi, these look amazing! Question, do the potatoes have to be peeled or can I just scrub them well? Also wondering if anyone tried making in advance and reheating…?
You don’t have to peel the potatoes, if you don’t want to. But do scrub them real well. You can reheat in the oven at 350 degrees F. Covering might help, unless you want them to crisp up.
Where you recipes say use a cup
What size cup is best to use
Hi Mary, so one cup in USA measurements is 8 ounces or 236.6 milliliters.
By seasoned salt, do you mean something with MSG or is there an alternative?
You can buy the Lowry’s product in the store, but we love this copycat recipe — especially over popcorn!
https://www.allrecipes.com/recipe/238702/copycat-lawrys-seasoned-salt/
Great recipe’s
Thank you, Nancy! Appreciate it.
what a delicious find.
I made these with your Mediterranean Grilled Lamb Leg recipe and to crisp them up I put them on the bbq with lamb . added a really lovely charred and smoky flavour
So happy I stumbled across your blog, we adore Crete and as our warmer weather in the UK is looming ever closer I decided in homage to our Cretan vacations to make these potatoes alongside the Mediterranean Lemon sole recipe and a bright summer salad . Oh lordy , these potatoes were incredible, reward versus effort ratio off the scale , and the aromas in the kitchen were a hugely satisfying and indulgent bonus. I drained 2/3 rd’s of the cooking liquor before I added grated Manchego (couldn’t find any hard Greek cheese in our local supermarkets) as I wanted to loose as little as possible cheese to the liquor and I finished the wedges off by placing them individually onto a pre-heated roasting tin to crisp them up, it worked a treat. Thanks so much , I’ll be spending a lot of time here .efcharisto
Julian, thank you so much for taking the time to write! I really appreciate your thoughtful comment…and glad to have you here! If you try more recipes, we’d love your feedback. Happy cooking!
These potatoes were delicious! So different but packed with flavor. I did put under broiler to get them nice and golden toasty. Thank you for this great side dish. My husband and his friend ate them up!
Debi, so glad you gave these potatoes a try! I love them! Great idea to put them under the broiler for a little bit! thanks for taking the time to share!
Wonderful Mediterranean potatoes and dover sole recipe.
Thanks so much, Michelle! I am so glad you enjoyed it!
both recipes… the sole and the potatoes were to die for and something different. thank you…I give you top star rating…recipes were also easy to follow and make. Well done.
Florene, thank you so much for the kind comment! I am so so glad to hear you’ve enjoyed the recipes and found them easy to implement…that is always my goal! Have a great day!
I made these a couple of times over the weekend.
Absolutely delicious. Everyone loved them, and that is amazing for my boys.
Had them with your za’atar roast chicken and a wee salad.
Quite special
Stuart, thank you so much for sharing! These potatoes are a favorite around here. And I’m so glad you tried them with the za’atar chicken. So good! Thanks again!
Made these tonight, alongside your “Egyptian Goulash,” (beef fillo pie recipe), which I’ve made about a dozen times since I found it; my family *ADORES* it!!! Amy is right, they definitely don’t get crisp, not even with the uncovered roasting time. But still delish – flavors are really great! To speed things along, I put them in a Pyrex 9×13″ pan and microwaved them for 15 minutes, stirring once, then 10 minutes in the oven just to brown them up a bit. Perfect! The microwaving *really* helped speed things along (especially since I got the meat pie in the oven before I got to cutting up the potatoes; wasn’t really thinking, there…). Anyway, it was a great meal, and we introduced a young, 13-year-old “niece” to Greek food via your recipes. She became an instant convert (her first bite? “YUM…… OMG!!!…”!! 😉 Thanks, again!!! I make Spanakopita all the time, but having that meat pie to add to the repertoire has become a semi-monthly go-to!! These potatoes are gonna be added to the rotation, as well, for sure! ~Chrissie
How’s does one get crispy potatoes with 1 1/4 cup broth added? Mine are still swimming in the broth after cooking. ?
Hi Amy…so these Greek roasted potatoes are not meant to be crispy because they’re baked in the lemon juice and broth. But after baking them covered for 40 minutes, you need to uncover them and bake for another 15 minutes uncovered…that helps dry things up a bit. Also, it helps to place them under the broiler for a few minutes, watching carefully.
Wonderful dish, great flavors. Thanks! This will be a new staple in our house!
Jim, so glad you enjoyed it! And thank you for taking the time to share!
Thanks Suzi, I have now made it twice and it was such a huge success that all my guests asked me for the recipe. Quite remarkable flavours and my husband has declared these potatoes as one of his favourites.
Awesome!
I made these a few weeks ago and all I can say is WOW! Best potatoes ever! So delicious. Not one idea to change anything! Loved it!
Thanks so much, Aimee! So great to hear!
I just had to let u know I made these last night for my daughters birthday dinner…they turned out fantastic. ..everyone went back for second helpings…I will be making these again for sure
Thank you for letting me know, Reigan! i am so glad these worked out for you guys! Happy belated b-day to your daughter!