Crispy Parmesan Greek Lemon Potatoes with Feta Garlic Butter
Golden, crispy roasted potato wedges coated in Parmesan, Greek herbs, garlic, and lemon, then finished with creamy feta cheese and a rich garlic butter drizzle. These potatoes are crispy on the outside, fluffy on the inside, and bursting with Mediterranean flavor.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Ingredients
Potatoes
- 2½ lbs (1.1 kg) Yukon Gold or Russet potatoes, cut into wedges
- 3 tablespoons olive oil
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Zest of 1 lemon
Greek Lemon Broth
- 1 cup chicken broth (or vegetable broth)
- ¼ cup fresh lemon juice
- 1 tablespoon olive oil
Feta Garlic Butter
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- ¾ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon chopped fresh dill (optional)
- ½ teaspoon crushed red pepper flakes (optional)
Garnish
- Extra feta cheese
- Fresh parsley
- Lemon wedges
- Fresh dill (optional)
Instructions
Step 1: Prepare the Potatoes
- Preheat the oven to 425°F (220°C).
- Lightly grease a large baking dish or rimmed baking sheet.
- Wash and cut the potatoes into evenly sized wedges.
Step 2: Season
In a large bowl, toss the potatoes with:
- Olive oil
- Parmesan cheese
- Garlic powder
- Minced garlic
- Oregano
- Thyme
- Smoked paprika
- Onion powder
- Salt
- Black pepper
- Lemon zest
Mix until every wedge is evenly coated.
Step 3: Add the Lemon Broth
Arrange the potatoes in a single layer.
Mix together:
- Chicken broth
- Lemon juice
- Olive oil
Pour the mixture around the potatoes (not directly over the tops) so the bottoms braise while the tops roast.
Step 4: Roast
Bake for 35 minutes.
Carefully turn the potatoes.
Continue roasting for 15–20 minutes, or until deeply golden, crispy, and most of the liquid has evaporated.
For extra crispiness, broil for 2–3 minutes at the end.
Step 5: Make the Garlic Butter
While the potatoes roast:
- Melt the butter in a small saucepan over medium-low heat.
- Add the minced garlic and cook for about 1 minute until fragrant.
- Remove from the heat and stir in the parsley and dill.
Step 6: Finish
Transfer the hot potatoes to a serving platter.
Drizzle with the garlic butter.
Sprinkle generously with:
- Crumbled feta
- Extra Parmesan (optional)
- Fresh parsley
- Fresh dill
Serve immediately with lemon wedges.
Serving Suggestions
These potatoes pair wonderfully with:
- Grilled chicken
- Greek lemon chicken
- Lamb chops
- Steak
- Roast turkey
- Grilled shrimp
- Baked salmon
- Tzatziki sauce
- Greek salad
Tips for Success
- Yukon Gold potatoes give a creamy interior, while Russets become extra crispy.
- Do not overcrowd the pan, or the potatoes will steam instead of roast.
- Turning the potatoes halfway through roasting helps them brown evenly.
- Freshly grated Parmesan melts and crisps better than pre-shredded cheese.
- Finish with fresh lemon juice just before serving for the brightest flavor.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze for up to 2 months.
Reheating
- Oven: 400°F (200°C) for 10–15 minutes until crispy.
- Air Fryer: 375°F (190°C) for 5–7 minutes.
- Microwave: 1–2 minutes (the potatoes will be softer).
Approximate Nutrition (Per Serving)
- Calories: 345
- Protein: 9 g
- Carbohydrates: 35 g
- Fat: 20 g
- Saturated Fat: 8 g
- Fiber: 4 g
- Sugar: 2 g
- Sodium: 520 mg
- Calcium: 180 mg
Nut Information
This recipe is naturally peanut-free and tree nut-free.
Always check the labels on:
- Parmesan cheese
- Feta cheese
- Butter
- Chicken or vegetable broth
- Seasonings
Some packaged ingredients may be processed in facilities that also handle peanuts or tree nuts.
Nut-Free Tips
- Use certified nut-free packaged ingredients if preparing for someone with a severe nut allergy.
- Avoid serving with pesto or other nut-containing sauces.
Variations
- Extra Crispy: Sprinkle 1 tablespoon of cornstarch over the potatoes before adding the oil and seasonings.
- Spicy Greek Potatoes: Add ½ teaspoon cayenne pepper or extra red pepper flakes.
- Herb Lover’s: Add fresh rosemary and thyme during the last 10 minutes of roasting.
- Vegan Version: Replace the butter with vegan butter and use dairy-free Parmesan and feta alternatives.
- Air Fryer Version: Cook at 390°F (200°C) for 20–25 minutes, shaking the basket halfway through.
- Loaded Greek Potatoes: Top with diced cucumbers, tomatoes, Kalamata olives, and a drizzle of tzatziki before serving.
Frequently Asked Questions
Can I use red potatoes?
Yes. Red potatoes hold their shape well and roast beautifully, though they won’t become quite as fluffy inside as Yukon Gold or Russet potatoes.
Why add broth to the pan?
The broth infuses the potatoes with flavor while keeping the interiors tender. As it evaporates, the potatoes develop their signature crispy edges.
Can I prepare these ahead of time?
Yes. Roast the potatoes, cool completely, and refrigerate. Reheat in a hot oven or air fryer, then add the garlic butter and feta just before serving.
What type of feta works best?
A block of Greek feta packed in brine offers the creamiest texture and richest flavor. Crumble it just before serving.
Can I make these gluten-free?
Yes. The recipe is naturally gluten-free if your broth and seasonings are certified gluten-free.
Can I make them dairy-free?
Yes. Use vegan butter and dairy-free Parmesan and feta substitutes.
Why aren’t my potatoes crispy?
Avoid overcrowding the pan, roast at a high temperature, and make sure most of the broth has evaporated before finishing. Broiling for the last few minutes also helps create extra-crispy edges.
What sauces go well with Greek lemon potatoes?
They’re delicious with tzatziki, garlic aioli, whipped feta dip, herbed yogurt sauce, or a squeeze of fresh lemon juice just before serving.
