Crispy Greek Lemon Potatoes - Patates Lemonates

6
Servings
10m
Prep Time
80m
Cook Time
1h 30m
Ready In


"LOVE greek lemon potatoes - and this recipe has a secret ingredient that guarantees they'll be nice and crispy!"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (489.7 g)
  • Calories 541.4
  • Total Fat - 27.5 g
  • Saturated Fat - 3.9 g
  • Cholesterol - 0 mg
  • Sodium - 71 mg
  • Total Carbohydrate - 68.9 g
  • Dietary Fiber - 10.6 g
  • Sugars - 5 g
  • Protein - 7.4 g
  • Calcium - 50.7 mg
  • Iron - 2.6 mg
  • Vitamin C - 39.7 mg
  • Thiamin - 0.3 mg

Step 1

Preheat the oven to 400F.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

*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!*

Tips & Variations


No special items needed.

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