The perfect, traditional Greek potatoes, ideal for your Sunday family roast!!! Crispy on the outside, fluffy on the inside with a delicious lemony flavour.. Greek potatoes are perfect on their own served with some crusted bread to dig into all the delicious juices or accompanying roast lamb, chicken, pork, a juicy burger or steak, and the list goes on. As they are one of the most starchy kind and will become quite crumbly when baked and even a great chef like Heston Blumenthal recommends them! 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.
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
Preheat the oven to 200°C / 400°F. 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 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 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 Greek potatoes – they will become even more delicious!