Description

These Greek lemon potatoes are crispy on the outside and fluffy on the inside. They are lemony and delicious.

Ingredients

• 7 large Yukon Gold potatoes (or other starchy potato like Idaho or Russet)
• 3 cloves garlic, minced
• 3/4 c. olive oil
• 3/4 c. water
• 1 T. dried oregano
• freshly squeezed juice of 2 lemons
• 1 t. semolina*
• salt and freshly ground pepper

Steps

1. Preheat the oven to 400 degrees F.
2. Cut potatoes into wedges; place on a large sheet pan.
3. Add the remaining ingredients including the semolina and water to a bowl; blend; pour semolina-lemon mixture over the potatoes; season well with salt and pepper.