Crispy on the outside, tender and fluffy inside, these roasted lemon potatoes capture the bold, sunny flavors of classic Greek cooking. A generous drizzle of olive oil, fresh lemon juice, garlic, and oregano infuses every wedge with irresistible flavor, while a dusting of semolina helps form a golden crust. Simple yet deeply satisfying, they’re the perfect accompaniment to roasted lamb, grilled chicken, or any Mediterranean-inspired meal.
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, plus more for finishing
2 lemons, juiced
1-2 teaspoons semolina
Salt and freshly ground pepper
METHOD:
Preheat the oven to 400°F. Lightly oil a large metal roasting pan or baking sheet.
Cut the potatoes into wedges and spread them evenly in the pan.
In a bowl, whisk together the olive oil, water, garlic, oregano, lemon juice, semolina, salt, and pepper until well blended.
Pour the lemon mixture over the potatoes, tossing to coat evenly. Roast for 40 minutes, until the tops begin to brown and a light crust forms.
Toss the potatoes gently, sprinkle with a pinch more oregano, and return to the oven for another 30–40 minutes, or until golden and crisp on the edges.
Tip: If the pan looks dry before the potatoes are fully browned, add ¼–½ cup hot water or a bit of extra lemon mixture to keep them moist and flavorful.
QUICK METHOD:
To reduce baking time, parboil the potato wedges in salted water for 5–7 minutes. Drain well, sprinkle with semolina, drizzle with the lemon mixture, and roast until crisp and golden.
SERVING SUGGESTIONS:
- Serve with roasted or grilled lamb, chicken, or beef.
- Pair with grilled vegetables, Greek salad, or tzatziki for a vegetarian meal.
- Sprinkle with fresh oregano or parsley before serving for extra color and aroma.
- Add a crumble of feta cheese or a squeeze of extra lemon just before serving.
