The perfect Greek lemon potatoes
Ingredients
7 large potatoes (maris piper)
3 cloves of garlic, minced
150ml olive oil (3/4 cup)
150ml water (3/4 cup)
1 tablespoon dried oregano
juice of 2 lemons
1 teaspoon semolina
salt and freshly ground pepper
The secret ingredient for the crispiest Greek lemon potatoes is in the sauce!
3 garlic cloves
3/4 of a cup olive oil
equal amount of water (if not parboiled)
1 tsp dried oregano
the juice from 2 lemons
1 or 2 tsps of semolina, depending on how crispy you like your Greek lemon potatoes!
Make a little extra just in case the potatoes need a little longer to cook and I have to season again mid-cooking.
What potatoes are best for baking?
If you are looking for a crisp edge, firm flesh and solid inside then go for a waxy potato, like Red Bliss, Desiree or similar red skinned potato or even new potatoes if you can cope with the smaller portion size.
If you are looking for a crunchy texture with a soft, fluffy inside, go for a starchy potato, like Maris Piper, classic Idaho or Russet.
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.
Greek lemon potatoes are perfect on their own served with some crusted bread to dig into all the delicious juices or accompanying your moussaka, roast lamb, chicken, pork chops, a juicy burger or steak, and the list goes on.
This video is made for info & educational purposes only.
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