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    You are in: Home / Greek / Greek-Style Oven-Roasted Lemon-Butter Parmesan Potatoes Recipe
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    Greek-Style Oven-Roasted Lemon-Butter Parmesan Potatoes

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     21 Total Reviews

    Showing 1-20 of 21

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    • on May 13, 2012

      I love these potatoes! In a pinch, I turn up the oven to 400 degrees and also have substituted ramono cheese when I ran out of parmesan and olive oil when I didn't have butter. Yummy with or without modifications. Thank you for sharing this lovely recipe!

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    • on April 02, 2012

      So delicious- made these twice and both times it was amazing. Could not stop eating them. I did cut the wedges a bit thinner so they did not have to cook so long and cut the butter back a bit otherwise perfect as is!

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    • on February 17, 2012

      Delicious--the only change I made was to roast these at 325 for the first 40 minutes and then increase the temp after uncovering.

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    • on September 07, 2010

      Oh wow, these are amazing. It was just me and DD for supper and we just about ate them all, lol. This is going in the regular rotation. Thanks a bunch for this lovely recipe.

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    • on May 03, 2010

      Oh wow!! is all I gotta say.. this recipe is simple with a gourmet flair and taste! I made this last Saturday 5/1 with filet mignon with balsamic glaze.. OH what a great review at this house!! I added the parmesan on the last oven roast (with out the foil on top). I actually screwed this up in the beginning.. i cut my potatoes into slices with the skin.. I was going to make another recipe; but decided on this.. they turned out EXCELLENT! not only did the chopped italian flat leaf add a wonderful presentation note; the flavor.. oh my .. I wish i could give this 10 stars here.. I'm gonna make this again and again.. thanks Kittencal for a wonderful recipe...

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    • on January 17, 2009

      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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    • on January 16, 2009

      I'm feeling kind of ambiguous about these potatoes, that's the only reason I'm giving them four stars instead of five. They were tasty but perhaps overshadowed by the spicier dishes they were served with. I will be filing this recipe away to use again as a side dish. Thanks!

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    • on January 11, 2009

      I loved these! I made them in an Advantium halogen/microwave and had to guess at the cook time. I also substituted light butter and vegetable broth. The broth, seasonings, butter and parmesan combined into a lovely almost gravy-like sauce.

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    • on November 10, 2008

      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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    • on April 18, 2008

      I thought these were fantastic. I served them with Greek Stuffed Flank Steak (#115260) and I thought they went very well together. Leftover potatoes were excellent reheated the next day too. Thanks!

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    • on January 14, 2008

      I used mrs dash seasoning instead of salt. And after the cooking time was done, I let the potatoes in the oven to broil. I wanted them crispy a little bit. Thanks Kit :) Made for Kittencal Tag-o-ton

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    • on January 10, 2008

      We loved these potatoes! And so easy too. We left off the cheese for DH but next time I'll put it on half the dish for me & DS. Thanks for sharing! Made & enjoyed for the Kittencal Tag-a-Thon January 2008.

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    • on January 09, 2008

      This was okay! I made it exactly as per the recipe, but did not peel the red potatoes. If I make it again, I would add a lot more lemon, garlic and cheese, just personal taste.

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    • on July 10, 2007

      My family & I love these potatoes. I have made the potatoes with butter and another time substituting the butter with olive oil. I preferred the flavour of the olive oil version, but both were sensational!

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    • on November 10, 2006

      this was pretty good, but i don't know if anybody else thought it strange when they poured the liquid over the potatoes and found that they were sitting in an inch of the liquid almost the whole time. it seemed kind of watery to me. also, i didn't bother to peel the potatoes, just scrubbed them well, which seemed to be okay too.

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    • on June 27, 2006

      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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    • on June 21, 2006

      I served this to a large dinner party, and a professional chef who attended asked for the recipe! Excellent as is; I have added 3 Tbsp. fresh chopped Italian parsley to the recipe and that is also good. I love it with the cheese.

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    • on April 08, 2006

      These were very good. Even though the recipe stated no substitutes for the butter, I used 1/4 cup olive oil.

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    • on February 19, 2006

      Loved these lemony potatoes! I halved the recipe for the two of us. Made it as written but am sure that if I leave the cheese out (which I will try next time) it will be just as good!

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    • on November 28, 2005

      One of my families favourite ways to serve potatoes! I dont add the parmesan though as they don't eat cheese - but delicious!

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    Nutritional Facts for Greek-Style Oven-Roasted Lemon-Butter Parmesan Potatoes

    Serving Size: 1 (293 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 288.3
     
    Calories from Fat 94
    32%
    Total Fat 10.5 g
    16%
    Saturated Fat 6.4 g
    32%
    Cholesterol 27.6 mg
    9%
    Sodium 333.3 mg
    13%
    Total Carbohydrate 40.9 g
    13%
    Dietary Fiber 5.0 g
    20%
    Sugars 2.1 g
    8%
    Protein 8.8 g
    17%
    Detailed Nutrition Values About Nutrition Info
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