Greek Style Roasted Lemon Butter Potatoes
Golden baby potatoes roasted with butter, garlic, lemon, and herbs, then topped with Parmesan for a crisp, flavorful finish. A perfect Greek-inspired side dish for any meal.
12 Servings
Ingredients
- 3 pounds baby golden potatoes thinly sliced
- ⅓ cup unsalted butter melted
- ½ to 1 tablespoon fresh lemon juice squeezed
- ⅔ cup low-sodium chicken broth
- ¾ teaspoon rosemary
- 1 teaspoon oregano
- 3 tablespoons fresh garlic minced
- ¾ to 1 cup Parmesan cheese freshly grated
- Salt and pepper to taste
Instructions
Prepare the oven and dish
- Preheat the oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with nonstick spray.
Create the butter base
- Pour the melted butter evenly across the bottom of the prepared baking dish. Arrange the sliced baby potatoes in layers on top of the butter.
Mix the broth and seasonings
- In a separate bowl, combine the chicken broth, lemon juice, rosemary, oregano, garlic, salt, and pepper. Stir thoroughly to blend the flavors.
Coat the potatoes
- Pour half of the seasoned broth mixture over the layered potatoes, gently mixing to coat. Add the remaining broth mixture and stir again to ensure even distribution.
Bake covered
- Cover the baking dish tightly with aluminum foil. Place it on the center rack of the oven and bake for 40 minutes to allow the potatoes to soften.
Add Parmesan and finish baking
- Remove the foil, sprinkle the potatoes generously with Parmesan cheese, and return the dish to the oven. Bake uncovered for an additional 30 minutes, or until the cheese is golden and the edges of the potatoes are crisp.
Serve
- Remove from the oven, allow to cool slightly, and serve warm as a flavorful side dish.
Notes
To make this dish gluten-free, ensure that the chicken broth you use is certified gluten-free and that the Parmesan cheese is free from any additives containing gluten. All other ingredients are naturally gluten-free.