40 Reviews

Sorry, but real Greeks do not use butter on these potatoes! Use olive oil instead, much healthier and delicious.

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Chef LaurelAnne December 31, 2012

These potatoes were absolutely delicious, and the leftovers make the best home fries I've ever had for breakfast. Thank you.

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Marie729 October 07, 2012

LOVE this recipe! I used Organic Fingerling Potatoes (tiny purple, red and golden) and they were DIVINE! I also used Parmigiano-Reggiano cheese and it was really good. You want to drink the juice that remains in the pan!

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samnierop September 25, 2012

Used an olive oil-vegetable oil blend instead of butter in this recipe. One in the house has recently been diagnosed with a milk allergy. Plus, I thought the olive oil would be a fine substitution since olive oil is a Greek thing anyway, right? : ) Three of the four of us loved these. The other has only sweet teeth in his mouth, and the tanginess of the lemon was not to his taste. He can have leftover rice or something when we eat these. I think these are a great side to Mediterranean dishes -- we ate with baked chicken. Thanks for a great recipe.

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lilachandler73 January 01, 2013

Made these for our Christmas Day lunch, used fresh potatoes from the garden. They were an absolute winner, came out so crispy and tasty. Went well with the Salmon and seafood. Will definitely be making again. Thanks for recipe.

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dirtgirl1949 December 25, 2012

These were great, will definitely make again. Took a bit longer to cook then what was said. Ended up topping the potatoes with some mozzarella cheese.

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Melly3183 September 30, 2012

These were delicious! My family loved them. We made them even a little more decadent by putting a little sour cream on top on our plates. Yum, yum, yum. I'll be making these often.

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Kar's Kitchen January 17, 2009

LOvely wedges with great flavour, mine didn't crisp as much as I'd like so I used Boomie's tip and broiled them for a bit after baking until they were lovely & crispy. Thanks Kitten!

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**Mandy** November 10, 2008

Anything "Greek" or "lemony" catches my eye. I had to increase the oven temp. to 425 degrees the last 20 minutes, to accommodate my DH's pork tenderloin, and uncovered, with the Parmesan, made a nice crusty top. It was an easy, different way to fix a side and have some left over for another night. Thanks, Kittencal.

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NurseJaney June 27, 2006

LOVED these super flavorful potatoes wedges! I did exactly what this recipe says. Served the potatoes with homemade Swiss Steak. Absolutely wonderful! I also loved that it's so easy to make. Definitely a keeper! Next time, I will try with Olive oil like other reviewer suggested. Cheers!

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SharonChen February 19, 2015
Greek-Style Oven-Roasted Lemon-Butter Parmesan Potatoes