Greek Lemon Potatoes
Best Greek lemon potatoes recipe. Crispy on the outside, fluffy on the inside. All the secrets to making the perfect Greek lemon potatoes (patates lemonates)
Ingredients
- 7 large potatoes maris piper
- 3 cloves of garlic minced
- 150 ml olive oil 3/4 cup
- 150 ml water 3/4 cup
- 2 tbsp mustard mild
- 1 tablespoon dried oregano
- 2 large lemons juice
- 1 chicken stock cube optional
- 1 teaspoon semolina optional
- salt and freshly ground pepper to taste
Instructions
- Preheat the oven to 220C / 425F on air.
- To prepare these extra crispy Greek lemon potatoes, cut the potatoes into wedges and place them into large roasting pan.
- Into a bowl add the remaining ingredients (including (the 150ml of water), if using stock or semolina now its the time to add them and blend. Pour the lemon mixture over the potatoes and season well with salt and pepper.
- Cover the pan with aluminum foil and bake for 40 minutes or until a nice golden crust has formed on the potatoes.
- Take them out of the oven, remove the aluminum foil and toss them a bit to flip without breaking. 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.
- Don’t be afraid of over baking them, they will become even more delicious!