Greek Potatoes with Lemon and Garlic
User Reviews
4.7
Greek Potatoes with Lemon and Garlic
Description
This recipe starts by tossing peeled and cut potato wedges in a spice mix of seasoned salt, black pepper, paprika, and rosemary, which imparts a balanced savory and slightly herbal flavor. The potatoes are placed in a baking dish and then bathed in a mixture of chopped garlic, olive oil, lemon juice, and vegetable or chicken stock, providing moisture and brightness during cooking.
Baked covered at 400°F, the potatoes steam and soften before being uncovered to roast further. Sprinkling grated Parmesan cheese before the final roasting develops a golden crust and adds richness, while chopped fresh parsley finishes the dish with a fresh herbal aroma. The result is tender potatoes with crisped edges, infused with lemon and garlic flavors.
These potatoes make a versatile side dish that pairs well with grilled meats, roasted chicken, or fish. For more pronounced browning, the potatoes can be briefly broiled at the end while watching carefully. If seasoned salt isn’t available, kosher salt is a fine substitute.
Ingredients
For the Spice Mix
- 1 tsp seasoned salt Lawry's brand
- 1 tsp black pepper
- 1 tsp paprika sweet
- 1 tsp rosemary dried
For the Potatoes
- 4 baking potato russet, Idaho, or Yukon gold), peeled, washed, cut into wedges, large
- 8 garlic chopped, large cloves
- 4 tbsp extra virgin olive oil plus more for coating
- 1 lemon juiced
- 1 1/4 cups vegetable or chicken stock
- 1/2 cup Parmesan Cheese grated
- 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
- For extra browning and color, finish the potatoes under the broiler while monitoring to prevent burning.
- If you don’t have seasoned salt, kosher salt can be used instead for seasoning.
- These potatoes complement grilled meats, roasted chicken, or fish as a flavorful side dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 2488 kcal
% Daily Value*
| Calories | 248.8kcal | 12% |
| Carbohydrates | 31.4g | 10% |
| Protein | 6.3g | 13% |
| Fat | 12g | 18% |
| Saturated Fat | 2.7g | 14% |
| Polyunsaturated Fat | 1.2g | 7% |
| Monounsaturated Fat | 7.4g | 37% |
| Cholesterol | 7.3mg | 2% |
| Sodium | 743.5mg | 31% |
| Potassium | 716.1mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 1.9g | 4% |
| Vitamin A | 1191IU | 24% |
| Vitamin C | 32.2mg | 36% |
| Calcium | 120.6mg | 12% |
| Iron | 2.2mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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