These Greek potatoes are tossed with lemon and Greek seasoning then roasted until creamy on the inside with crispy edges. It's a flavorful side for a variety of main dishes!
Preheat the oven to 425°F. Then cut the red potatoes into 4 (about 1 1/2-inch pieces).
Combine the potatoes, olive oil, broth, 1/2 lemon (juiced and zested), Greek seasoning, salt, garlic powder and pepper in a large bowl. Toss until combined.
Spread evenly onto a baking sheet. Bake in preheated oven for 40 minutes, or until edges are crispy and golden brown. Flip half way through.
Remove from oven and squeeze the remaining half the lemon over top. Sprinkle the chopped parsley over top. Season with salt and pepper to tase. Serve while warm.
Notes
Storage:Store leftovers in a covered container up to 3 days. Potatoes: You may also use baby red or Yukon gold potatoes. Herbs: If you don't have fresh parsley you can use rosemary or basil.Cheese: If you'd like to add cheese, you can sprinkle some shredded or grated feta or parmesan cheese the last few minutes of cooking.