Crispy Lemon Potatoes (Patates Lemonates)

These crispy baked potato wedges are loved by Greeks everywhere. The semolina in the lemon-water mixture is what makes them extra crispy. Leave it to the Greeks to make potatoes extra-crispy by cooking them in water and lemon juice. Greeks are masters of the potato. These bites are typically found next to a lamb roast or a seafood dish.

Patates Lemonates – Crispy Baked Lemon Potatoes

These baked potato wedges are all about the pillow-y soft insides surrounded by crispy outsides. They're perfect with roast lamb or chicken or, for that matter, anything grilled. Like most Greek dishes, the beauty lies in the simplicity.
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Course: Side Dish
Cuisine: Greek
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 6
Author: My Hungry Traveler


  • Large roasting pan


  • 6 large Russet potatoes, washed and peeled
  • 3 Garlic cloves, minced
  • ¾ cup Olive oil
  • ¾ cup Water
  • 1 tbsp Dried oregano
  • 2 Lemons, juiced
  • 1 tbsp Semolina flour
  • Salt and black pepper


  • PREP – Preheat oven to 400°F (200°C). Cut potatoes into medium-sized wedges. Place 1 side down on the roasting pan. Add the remaining ingredients into a bowl. Whisk and then pour over potatoes. Season well with salt and pepper.
    Cook – Bake uncovered for 40 minutes. Flip them over and sprinkle oregano all over. Return to oven for another 40 minutes. If liquid in pan seems low before they're brown and crispy, add a ¼ to ½ cup warm water to pan. Serve hot.


Calories: 335kcal | Carbohydrates: 72g | Protein: 9g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 284mg | Potassium: 1600mg | Fiber: 6g | Sugar: 3g | Vitamin A: 78IU | Vitamin C: 40mg | Calcium: 67mg | Iron: 4mg

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