Crispy Greek Lemon Potatoes - Patates Lemonates
Recipe: #28209
September 24, 2017
Categories: Side Dishes, Lemon, Potatoes, Greek, Christmas, Sunday Dinner Oven Bake, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Spices, more
"LOVE greek lemon potatoes - and this recipe has a secret ingredient that guarantees they'll be nice and crispy!"
Ingredients
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 by Step Method
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
No special items needed.