Crispy Greek Lemon Potatoes
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
Directions
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Preheat the oven to 400 degrees F.
Cut potatoes into wedges; place on a large sheet pan.
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.
Bake 40 minutes, until a nice golden crust has formed on the potatoes. Flip potatoes over; season with a bit of oregano; bake for another 30-40 minutes.
If the liquid has been absorbed and the sheet pan is getting dry, add 1/4 - 1/2 cup of hot water in the pan or some extra lemon mixture, before they are fully browned.
The secret for these extra crispy Greek lemon potatoes is to sprinkle the potatoes with some semolina, as it helps to form a nice golden crust around them. Don’t be afraid of over baking them- they will become even more delicious!
6 servings.
*The secret for the crispy potatoes is a bit of semolina, which helps form a golden crust. Semolina is made from ground up durum wheat. It will coat the potatoes and will harden up while cooking.