Greek Potatoes

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)

Steps

1. 1

   Get ready: Preheat the oven to 400°F. Coat a large, 9”X13-inch baking dish in a thin layer of olive oil.

2. 2

   Make the spice mix: In a small bowl, mix together the salt, black pepper, sweet paprika, oregano, and dried rosemary.

3. 3

   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.

4. 4

   Season the broth: In a medium mixing bowl, whisk together the garlic, olive oil, lemon juice, and broth. Pour over the potatoes.

5. 5

   Bake the potatoes: Cover the baking dish with foil and bake for 40 minutes.

6. 6

   Give the potatoes a cheesy crust: 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. 7

   Garnish and serve: Remove from the oven, garnish with a sprinkle of fresh parsley, and serve. Enjoy!