Greek Potatoes with Lemon, Garlic, and Parmesan

Ingredients

• 1 teaspoon sweet paprika
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 4 large baking potatoes(like Russet, Idaho, or Yukon gold), peeled, washed, and cut into wedges
• 8 large garlic clove s, chopped
• 4 tablespoon sextra virgin olive oil, plus more for coating
• 1 lemon, juiced
• 1 1/4 cup svegetable broth(or chicken broth, if you prefer)
• 1/2 cup grated Parmesan cheese
• 1 cup parsley leaves, coarsely chopped

Instructions

1. Get ready : Preheat the oven to 400°F. Coat a large, 9”X13 inch baking dish in a thin layer of olive oil.
2. Make the spice mix: In a small bowl, mix together the salt, black pepper, sweet paprika, oregano, and dried rosemary.
3. Prep the potatoes: Place the potato wedges in the oiled baking dish and sprinkle with the spice mix. Toss to evenly to distribute the spices.
4. Season the broth : In a medium mixing bowl, whisk together the garlic, olive oil, lemon juice, and broth. Pour over the potatoes.
5. Bake the potatoes: Cover the baking dish with foil and bake for 40 minutes.
6. Give the potatoes a cheesy crust: Remove the potatoes from the oven, uncover, and sprinkle on the Parmesan cheese. Return to the oven, uncovered, and roast until the potatoes are cooked through and have turned a nice golden brown with a little crust forming, about 10 15 minutes.
7. Garnish and serve: Remove from the oven, garnish with a sprinkle of fresh parsley, and serve. Enjoy!