Ingredients
7 large potatoes
3 cloves of garlic, minced
150ml olive oil
150ml water
1 tablespoon dried oregano
juice of 2 lemons
1 teaspoon semolina
salt and freshly ground pepper
Crispy Greek Lemon Potatoes
by Ooooby Crew
Directions
Preheat the oven to 200C. 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 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.
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— Kim
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