Greek Style Roast Potatoes

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.

by Suzy Karadsheh https://www.themediterraneandish.com/roasted-greek-potatoes/

(Potatoes (white), Greek )

Yield: 6 servings
Prep Time: 10 min; Cook Time: 50 min; Total Time: 1 hour

Ingredients
Spice Mix
1 tsp Lawry's seasoned salt
1 tsp black pepper
1 tsp sweet paprika
1 tsp dried rosemary

Potatoes
4 Large baking potatoes, washed, cut into wedges
8 large garlic cloves, chopped
4 Tbsp EVOO, plus more for coating
1 lemon, juiced
1¼ C vegetable or chicken stock
½ C grated Parmesan cheese
1 C parsley leaves, coarsely chopped

Instructions

1. Get ready: Preheat oven to 400°F. Coat a large (9"X 13") baking dish in thin layer of olive oil.
2. Make the spice mix: In a small bowl, mix together the seasoned salt, pepper, paprika, and rosemary.
3. Prep the potatoes: Place potato wedges in the oiled baking dish and sprinkle with the spice mix. Toss to evenly distribute spices.
4. Prep the broth: In a medium mixing bowl, whisk together the chopped garlic, olive oil, lemon juice, and broth. Pour over the potatoes.
5. Bake the potatoes: Cover the baking dish with foil and bake for 40 minutes.
6. 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.
7. Garnish and serve: Remove from the oven, garnish with a sprinkle of fresh parsley, and serve. Enjoy!

Notes

1. 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!
2. If you don’t have seasoned salt on hand, you can use kosher salt instead.