Crispiest Greek Lemon Potatoes (Patates Lemonates)
These authentic Greek lemon potatoes (Patates Lemonates) deliver the perfect combination of crispy edges and tender, flavor-packed centers. The 80-minute roasting process creates an irresistible golden crust while allowing the potatoes to soak up bright citrus notes and Mediterranean herbs.
Equipment
- large metal roasting pan
Ingredients
- 7 large potatoes (maris piper)
- 3 cloves garlic minced
- 150 ml olive oil (3/4 cup)
- 150 ml water (3/4 cup)
- 1 tablespoon dried oregano
- 2 lemons juiced
- 1 teaspoon semolina
- salt and freshly ground pepper
Instructions
- 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!
Nutrition
Calories: 385kcalCarbohydrates: 41.9gProtein: 4.5gFat: 24gSaturated Fat: 3.5gSodium: 457.6mgFiber: 6.5gSugar: 3.3g
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