Greek potatoes are bathed in a Greek seasoned herb and lemon broth and then oven-roasted, making them tender and creamy on the inside, golden crispy on the outside, and super flavorful!
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), Italian 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.