Can I use different types of potatoes?

Absolutely! While I prefer Russets or Yukon golds for their texture, red potatoes work beautifully too. They'll just have a slightly different, more waxy texture.

What if I don't have fresh garlic?

You can substitute with garlic powder - use about 1 teaspoon instead of the fresh cloves. The flavor won't be quite as bright, but it'll still be delicious.

Can I make these dairy-free?

Yes! Simply omit the Parmesan cheese or substitute with nutritional yeast for a similar savory flavor.

Mediterranean Roasted Potatoes Garlic & Herb Crispy Oven

Name: Mediterranean Roasted Potatoes with Garlic and Lemon
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Greek
Ingredients: 1 teaspoon sweet paprika; 1 teaspoon dried rosemary; 1 teaspoon dried oregano; 1 teaspoon kosher salt; 1 teaspoon black pepper; 4 large baking potatoes (like Russet, Idaho, or Yukon gold), peeled, washed, and cut into wedges; 8 large garlic cloves, chopped; 4 tablespoons extra virgin olive oil (plus more for coating); 1 lemon, juiced; 1 1/4 cups vegetable broth (or chicken broth, if you prefer); 1/2 cup grated Parmesan cheese; 1 cup parsley leaves, coarsely chopped

Description

Delicious roasted Greek potatoes, baked with lemon, garlic, olive oil, herbs, and finished with Parmesan and parsley.

Ingredients

Scale

1 teaspoon sweet paprika
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon kosher salt
1 teaspoon black pepper
4 large baking potatoes (like Russet, Idaho, or Yukon gold), peeled, washed, and cut into wedges
8 large garlic cloves, chopped
4 tablespoons extra virgin olive oil (plus more for coating)
1 lemon, juiced
1 1/4 cups vegetable broth (or chicken broth, if you prefer)
1/2 cup grated Parmesan cheese
1 cup parsley leaves, coarsely chopped

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Instructions

Preheat the oven to 400°F. Coat a large 9”x13-inch baking dish with olive oil.
In a small bowl, mix together the salt, black pepper, sweet paprika, oregano, and rosemary.
Place the potato wedges in the dish and sprinkle with the spice mix. Toss to coat evenly.
In a mixing bowl, whisk together garlic, olive oil, lemon juice, and broth. Pour over the potatoes.
Cover with foil and bake for 40 minutes.
Uncover, sprinkle Parmesan cheese, and roast 10–15 minutes more until golden and crisp.
Remove from oven, garnish with parsley, and serve warm.

Notes

Best served fresh out of the oven with extra lemon wedges on the side.

Nutrition

Serving Size: 1 portion
Calories: 249.7 kcal
Sugar: 1.9 g
Sodium: 743.6 mg
Fat: 12 g
Carbohydrates: 31.6 g
Fiber: 3.1 g
Protein: 6.4 g