Selecting the right potato variety for your Greek lemon potatoes is crucial if you want to achieve that perfectly crispy on the outside and fluffy on the inside texture. There are two ways that you can bake your roast potatoes:
- You can parboil them, i.e. cut them up in wedges, boil them in a pan until right before they are ready and then sift using a colander. Then drizzle with some semolina and the lemon sauce.
- Alternatively you can cut your potatoes up in wedges, dress and bake them straight in the oven.
Traditional Crispiest Greek Lemon Potatoes Recipe (Patates Lemonates)
- 7 large potatoes
- 3 cloves of garlic, minced
- 3/4 cup olive oil
- 3/4 cup water
- 1 tbsp dried oregano
- 2 lemons juice
- 1 tsp semolina
- salt to taste
- black pepper to taste
- Preheat the oven to 200C / 400F
- To prepare these extra crispy Greek lemon potatoes, cut the potatoes into wedges and place them on a large metal roasting pan. Into a bowl add the remaining ingredients (including the semolina and the 150ml of water) and blend; 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; turn them out of the oven, toss them a little bit to bring them upside down, sprinkle with a pinch of oregano and put back into the oven for another 30-40 minutes. If all of the liquid has 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 to sprinkle the potatoes with some 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!
Photo credit: www.mygreekdish.com