Greek Potatoes With Lemon And Garlic
Crispy on the outside and fluffy on the inside and full of flavor, these Greek potatoes are a snap to make! The perfect side dish for any night of the week.
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!
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.
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