Greek Lemon Potatoes
Crispy, lemon-infused potatoes are a treat that add zip to the simplest suppers. A teaspoon of semolina adds a fine coating to the potatoes, forming a crust that protects the interior of the potato while it soaks up the lemon and garlic flavours. Starchy potatoes have a stronger structure that will develop the firm edge during the longer cooking process. This recipe is adapted from MyGreekDish.com, with much more oregano. Adjust depending on the number of servings you're preparing.
Here are more ideas for unique Side Dishes you'll love.
Serves: 4
Time: 40 minutes
Ingredients
1 1/2 lb. starchy potatoes
2 - 3 cloves of garlic, minced
1/2 cup to 3/4 cup (100 - 150ml) olive oil
1/2 - 3/4 cup (100-150 ml) water
1 - 3 tablespoons dried oregano
Juice of 1 - 2 lemons
1 - 1 1/2 teaspoons semolina
salt and freshly ground pepper
Method
Preheat the oven to 400F/200C
Cut the potatoes into wedges and place them on a baking or roasting pan, cut side down if possible for the first half of the baking process.
Into a bowl add the oil, lemon juice, oregano, water, garlic and semolina and blend. Pour the mixture over the potatoes and season well with oregano, salt and pepper. Add the lemon rinds, if desired.
Bake for 15-20 minutes, until a nice golden crust has formed on the potatoes; turn them, toss them to expose the unbaked side. Sprinkle with more oregano and put back into the oven for another 20 minutes, or until the desired golden colour and crispness is achieved. 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.
Crispy, lemon-infused potatoes are a treat that add zip to the simplest suppers. A teaspoon of semolina adds a fine coating to the potatoes, forming a crust that protects the interior of the potato while it soaks up the lemon and garlic flavours. Starchy potatoes have a stronger structure that will develop the firm edge during the longer cooking process. This recipe is adapted from MyGreekDish.com, with much more oregano. Adjust depending on the number of servings you're preparing.
Here are more ideas for unique Side Dishes you'll love.
Serves: 4
Time: 40 minutes
Ingredients
1 1/2 lb. starchy potatoes
2 - 3 cloves of garlic, minced
1/2 cup to 3/4 cup (100 - 150ml) olive oil
1/2 - 3/4 cup (100-150 ml) water
1 - 3 tablespoons dried oregano
Juice of 1 - 2 lemons
1 - 1 1/2 teaspoons semolina
salt and freshly ground pepper
Method
Preheat the oven to 400F/200C
Cut the potatoes into wedges and place them on a baking or roasting pan, cut side down if possible for the first half of the baking process.
Into a bowl add the oil, lemon juice, oregano, water, garlic and semolina and blend. Pour the mixture over the potatoes and season well with oregano, salt and pepper. Add the lemon rinds, if desired.
Bake for 15-20 minutes, until a nice golden crust has formed on the potatoes; turn them, toss them to expose the unbaked side. Sprinkle with more oregano and put back into the oven for another 20 minutes, or until the desired golden colour and crispness is achieved. 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.