Crispy Greek Lemon Potatoes
These potatoes are perfect for your next family dinner. One of our long time customers showed us this recipie many years ago, and we have been in love with ever since!
For a batch of 7-8 potatoes.
You can preapre your potatoes in one of 2 ways
Alternative 1. Parboil them: - cut them into wedges or chunks, boil them until a knife just pushes into them. Drain. Drizzle with the following sauce.
Alternative 2. Skip the parboil and dress them in the sauce (this just takes a little longer to bake)
- 150ml olive oil (3/4 cup)
- 150ml water (3/4 cup)
- 1 tablespoon dried oregano
- juice of 2 lemons
- 3 gloves of garlic
- 2 teaspoon semolina (extra for sprinkling)
- salt and freshly ground pepper
Preheat the oven to 200c
After deciding on which of the above alternatives, place your potatoes on a large metal roasting pan add the remaining ingredients (including the semolina and the 150ml of water) and blend. Pour the semolina-lemon mixture over the potatoes and season well with salt and pepper.
Bake for 40 minutes, until a nice golden crust has formed on the potatoes, take them out of the oven and toss them to flip the potatoes over. Sprinkle with a pinch of oregano and a little more semolina and put back into the oven for another 30-40 minutes. If all the liquid has been absorbed and the pan appears to be getting dry, add 1/4-1/2 of a cup hot water into the pan or some extra lemon mixture, before they have fully browned.
Don’t worry about overbaking, as the semolina will harden and crisp up the longer they are in the pan.