Crispy Greek Lemon Potatoes with Roasted Garlic Parmesan

 What You Need

For the Greek Lemon Potatoes

2 lbs (900 g) Yukon Gold potatoes, cut into thick wedges

3 tbsp extra virgin olive oil

1/3 cup (80 ml) chicken broth

3 tbsp fresh lemon juice

1 tbsp lemon zest

2 tsp dried oregano

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika

Salt & freshly ground black pepper

For the Roasted Garlic Parmesan

1 whole garlic head

1 tsp olive oil

3/4 cup (75 g) freshly grated Parmesan cheese

2 tbsp unsalted butter, melted

1 tbsp chopped fresh parsley

1 tsp fresh thyme leaves

Optional Toppings

Extra grated Parmesan

Fresh parsley

Fresh dill

Lemon wedges

Crushed red chili flakes

Freshly cracked black pepper

 How to make it

Preheat the oven to 425°F (220°C). Line a large baking tray with parchment paper.

Slice the top off the garlic head, drizzle with 1 teaspoon olive oil, wrap in foil, and roast for 35–40 minutes until soft and caramelized.

In a large bowl, toss the potato wedges with the olive oil, chicken broth, lemon juice, lemon zest, oregano, garlic powder, onion powder, smoked paprika, salt, and black pepper.

Arrange the potatoes in a single layer on the prepared baking tray.

Roast for 45–50 minutes, turning halfway through, until the potatoes are deeply golden, crispy on the outside, and tender inside.

Squeeze the roasted garlic cloves into a small bowl and mash them into a paste. Stir in the melted butter, chopped parsley, and thyme.

Remove the potatoes from the oven and immediately toss them with the roasted garlic butter until evenly coated.

Sprinkle the grated Parmesan generously over the hot potatoes.

Return the potatoes to the oven for 3–5 minutes, until the Parmesan melts and forms a lightly crisp golden coating.

Transfer the potatoes to a serving platter.

Finish with extra Parmesan, fresh parsley, dill, cracked black pepper, and a squeeze of fresh lemon juice if desired.

Serve immediately as a flavorful side dish with grilled chicken, beef, seafood, or a fresh Mediterranean salad.

 Nutritional Info (per serving, serves 6)

Calories: 396

Protein: 11 g

Carbohydrates: 38 g

Fat: 23 g

Fiber: 4 g

Sugar: 2 g

Sodium: 568 mg