These Greek lemon potatoes are crispy on the outside, and fluffy on the inside and make a delicious side dish for roasted lamb, chicken, or beef.
INGREDIENTS:
7 large russet potatoes, cut into wedges
3/4 cup olive oil
3/4 cup water
3 garlic cloves, minced
1 teaspoon dried Greek oregano
2 lemons, juiced
1-2 teaspoons semolina
Salt and freshly ground pepper
METHOD:
Preheat the oven to 400°F. Place potato wedges on a large metal roasting pan.
In a mixing bowl, whisk together the remaining ingredients (including the semolina); 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, toss potatoes to turn them, sprinkle with a pinch of oregano, and put back into the oven for another 30-40 minutes. If all of the liquid has been absorbed and the pan appears to be getting dry before the potatoes are fully browned, add 1/4 – 1/2 cup hot water into the pan or some extra lemon mixture.
COOKING TIP: To cut down on cooking time in the oven, boil the potato wedges in a pan of salted water for 5 – 7 minutes, and then drain the potatoes in a colander. Sprinkle potatoes with some semolina and drizzle with lemon sauce and bake until golden.
