Crispy Greek Lemon Potatoes - Patates Lemonates

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.

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!