September 24, 2017
Main Dish, Side Dishes, Fruit,
Lemon, Vegetables, Potatoes , Greek, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Christmas, Entertaining, Sunday Dinner, Oven Bake, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Spices more
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"LOVE greek lemon potatoes - and this recipe has a secret ingredient that guarantees they'll be nice and crispy!"
Preheat the oven to 400F.
Cut the potatoes into wedges and place them on a large metal roasting pan. Into a bowl add the remaining ingredients and stir to combine; 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; remove from oven and turn potatoes over, sprinkling with an additional pinch of oregano.
Return to the oven for another 30-40 minutes. If all of the liquid gets 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.
*The secret for these extra crispy Greek lemon potatoes is the 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!*
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