Otherwise known as ‘Lemonates Patates’, they are truly crispy and lemony potatoes cut in wedges and cooked in the oven, that are quite common in Greece.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Lemony Potatoes
Ingredients
- 8-10 Potatoes , medium size
- 150 ml Lemon Juice
- 175 ml EVOO , Extra Virgin Olive Oil
- 175 ml Water
- 2 Cloves Garlic , finely minced, (optional)
- 2 tbsp Dry Oregano , ground
- 1 tbsp Fine Semolina
- 1 ½ tsp Fine Sea Salt
- ½ tsp freshly ground Black Pepper
Instructions
- Wash and peel the potatoes, then cut them in wedges. Place them in a bowl filled with cold water for 2 hours so that the excess starch is removed and to keep them from browning. Removing the starch helps in making the potatoes crispier.
- In the meantime, turn on the oven to 200°C, air circulation, rack in the middle.
- Add into a bowl the lemon juice, oil, water and most of the oregano and mix well.
- In a large non-stick oven dish add the potatoes and pour on top the above mixture. Season with the salt and pepper and sprinkle with the semolina (this will make the potatoes even more crispy. Add in the oven cooking for 45’ and until they start becoming golden brown.
- Remove the dish from the oven, flip the potatoes and sprinkle with the remaining oregano. Cook for 30’ and until really golden brown and crispy while making sure that they don’t completely dry out. If this happens then add few tablespoons of water or lemon juice.
