Description
Classic Greek Potatoes roasted to perfection with a flavorful blend of paprika, rosemary, oregano, garlic, and lemon juice, finished with a golden Parmesan crust and fresh parsley garnish. This simple yet delicious side dish brings Mediterranean flavors to your table, perfect for pairing with grilled meats or enjoyed on its own.
Ingredients
Spices and Herbs
- 1 teaspoon sweet paprika
- 1 teaspoon dried rosemary
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 cup parsley leaves, coarsely chopped
Vegetables
- 4 large baking potatoes (Russet, Idaho, or Yukon gold), peeled, washed, and cut into wedges
- 8 large garlic cloves, chopped
Liquids and Oils
- 4 tablespoons extra virgin olive oil, plus more for coating
- 1 lemon, juiced
- 1 1/4 cups vegetable broth (or chicken broth)
Dairy
- 1/2 cup grated Parmesan cheese
Instructions
- Get ready: Preheat the oven to 400°F (204°C). Lightly coat a large 9”x13” baking dish with olive oil to prevent sticking and help the potatoes roast evenly.
- Make the spice mix: In a small bowl, combine the sweet paprika, dried rosemary, dried oregano, kosher salt, and black pepper. This mixture will infuse the potatoes with classic Greek flavors.
- Prep the potatoes: Place the potato wedges into the oiled baking dish. Sprinkle the prepared spice mix evenly over the potatoes and toss gently to ensure every wedge is coated with the seasoning.
- Season the broth: In a medium bowl, whisk together the chopped garlic, olive oil, fresh lemon juice, and vegetable broth. Pour this aromatic mixture over the spiced potatoes in the baking dish to add moisture and flavor.
- Bake the potatoes: Cover the dish tightly with aluminum foil and bake in the preheated oven for 40 minutes. This allows the potatoes to steam and cook through while absorbing the seasoning and broth.
- Give the potatoes a cheesy crust: Remove the foil carefully. Sprinkle the grated Parmesan cheese evenly over the potatoes. Return the dish to the oven, uncovered, and roast for an additional 10 to 15 minutes until the potatoes are tender, golden brown, and have developed a savory crust from the cheese.
- Garnish and serve: Once baked, remove the dish from the oven and sprinkle the fresh chopped parsley over the top. Serve hot as a flavorful side dish that complements any meal. Enjoy!
Notes
- For a non-vegetarian option, substitute vegetable broth with chicken broth for a richer flavor.
- Use Yukon gold potatoes if you prefer a creamier texture; Russet potatoes offer fluffier interiors.
- To make this dish gluten-free, ensure your broth is certified gluten-free.
- You can adjust the amount of garlic based on your personal preference for a milder or stronger garlic flavor.
- If you don't have Parmesan, Pecorino Romano can be used as a substitute but will add a saltier tang.
- Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the oven to retain crispness.
