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!
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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.
It was the same for me….way too much liquid.
These are delicious but I had way too much potato and had to leave some out. “Large” in relation to a given potato variety varies from type to type. It would be so much more helpful if you could tell me how much potato by weight we should use.
In general, descriptive terms like “small”, “medium”, “large” aren’t particularly helpful because it’s relative. Please give us measurements by weight or by measuring cups.
Also…as others have mentioned there was just *way* too much liquid when it was all done.
I’m curious as to if anyone has multiplied this recipe, and what the results were? I’ve made Mediterranean styled lemon potatoes before, not this recipe though, and I ran into issues with having too much liquid (even dividing and cooking between multiple pans) standing in the pans after baking, resulting in the potatoes never crisping. They were delicious, don’t get me wrong, just not the desired outcome.
It was too liquid-y for me as well, but still delicious. Not sure how I will modify it next time I make it, but I will use way less chicken stock.
These sound delicious! If I want to serve them with the split turkey half-breast, can I cook them longer at 350 (with the turkey) and then do the roasting when I remove the turkey? Or can I cook them first at 400 and remove them while the turkey is cooking, putting them back in at the end? Many thanks.
I’m Greek and I love the idea of adding the cheese . Delicious! My family loves them .
Thanks, Sandy!
Tasty potatoes. Drizzled more fresh lemon juice once out of the oven. Served alongside oregano chicken.
So glad you enjoyed them, Vita!
I’m Greek and these aren’t Greek potatoes! These are French fries. Us Greeks never use parmesan cheese. Also our potatoes are saucy these are drier. I’m sure these are delicious but not Greek potatoes. Your non Greek readers shouln’t think these are from my country’s cuisine
Hi, Gia! Thank you for stopping in. I’m not sure if you read through the entire post to see that Suzy 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, she 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 Suzy respects deeply often put their own modern twists on traditional dishes. She’s no stranger to the Mediterranean as that is her heritage, and she’s no stranger to delicious Greek cuisine. Not only has she traveled and researched the foods of Greece, but as a child, she also lived alongside Greeks (some of her 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.
I’m Greek amd these aren’t Greek potatoes. They look delicious but us Greeks never put parmesan on them (an Italian cheese), plus we also put lots of oregano. Also these look more like French fries as our potatoes are more saucy. I love all your recipes Suzy and alot of your Greek recipes are really authentic except for these. They’re just not Greek potatoes. But I’ll definitely make them
Excellent potato dish it’s my second time 👍🏻
We love to hear that, David! Thank you!
I’ve made these potatoes 3 times already and it’s only been a week since I found the recipe. We can’t get enough of them, but then again, we LOVE lemon! They go so well with the lemony chicken thighs. I would give you 10 stars for this recipe. Pure yummy goodness. But I didn’t peel the potatoes as we love the skin.
Thanks so much for the great review, Loretta!
I’d leave out the broth and just cook the potatoes in olive oil, spices and lemon juice. I cooked it with the broth and it was nice but I felt the spices had been watered down. I’ll experiment and see 😊
Love recipes from the country that people are from.
FYI, pouring the stock mix over the potatoes washes much of the seasoning off.
Is the nutrition information provided for each serving or the whole dish ?
I am now making this dish for the second time. It tastes heavenly. Thanks for sharing.
Hi, Vani. The nutritional info hear is per serving.
Sadly, I did not read the comments before embarking on this recipe, and I agree, the stock was too much, and my potato wedges were swimming in the liquid even after extra time given. They did not look like the photo posted. The flavour was definitely there, but sadly the liquid, with all its extra flavour, was wasted and the potatoes were not golden roasted. I’ll stick with my olive oil coasted potato wedges next time, sorry.
If I make this the day before and reheat – how long and at what temp should I reheat? Also should I skip the cheese until the reheat stage?
Hi, Nina. You can try making ahead (including the cheese) and then reheat in the oven at 350 degrees F. Covering might help, unless you want them to crisp up. Just keep an eye on them and take them out when they are warmed though. Enjoy!
Can I peel the potatoes a day before cooking them?
Hi, Terry! You sure can! To prevent the peeled potatoes from discoloring, though, place them in a bowl of cold water. Then cover the bowl with plastic wrap or a lid and store it in the refrigerator. Make sure the potatoes are fully submerged in the water to prevent them from drying out or browning.