Greek Potatoes

Ingredients

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

Directions

Preheat the oven to 200C / 400F
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 lemon 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 them- they will become even more delicious!

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