Roasted Greek Potatoes
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon sweet paprika
1 teaspoon dried rosemary or 1 Tablespoon fresh minced rosemary
4 large baking potatoes, peeled, washed, cut into wedges
8 large garlic cloves, chopped
4 Tablespoons Greek extra virgin olive oil
1 lemon, juice of
1 1/4 cup vegetable or chicken broth
1/2 cup grated Parmesan cheese
1 cup parsley leaves, roughly chopped
Preheat oven to 400 degrees F.
In a small bowl, mix together spices. Set aside.
Place potato wedges in a large lightly-oiled baking dish and sprinkle with the spice mix.
Toss potatoes together briefly to evenly distribute spices.
In a bowl, whisk together chopped garlic, olive oil, lemon juice, and broth. Pour into baking dish with potatoes.
Cover the baking dish with foil and place in the oven for 40 minutes.
Remove from oven briefly.
Uncover and sprinkle Parmesan cheese on the potato wedges.
Return to oven uncovered to roast for another 10-15 minutes or until potatoes are cooked through and have turned a nice golden brown with a little crust forming.
If needed, to add more color, you may place the dish under the broiler for 3 minutes or so, watching carefully.
Remove from oven.
Garnish with fresh parsley before serving.