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–+ servings
greek roast potatoes

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.
5 from 2 votes
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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

Equipment

  • Large roasting pan

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.

Nutrition

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