Greek Lemon Potatoes

Makes 6 servings

Ingredients

2 - 3 large russet potatoes
1 clove of garlic, minced
3/4 cup California Olive Ranch® Extra Virgin Olive Oil
3/4 cup water
1/3 tablespoon dried oregano
juice of 2 - 3 lemons
~1/2 teaspoon semolina
salt and pepper, to taste

Directions

Preheat the oven to 400F.

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 the 3/4 cup of water) 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

Notes

• 12/28/16 made this with 7 small red potatoes & 1/3 sauce. It was almost a perfect amount. It turned out well, and took full time.
• 3/7/20 made this with 3 medium russets (1lb 10oz before peeling); cut each potato into 8 wedges; 1/2 batch sauce; sprinkle tops with generous additional semolina (4 or 5 pinches) before putting in oven; 400 convection for 40 min, then turned baked for 20 more min.; needed to have a bit more lemon so for future 1/2 batch use 1.5 lemons

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.

Credits
- Original URL: http://www.mygreekdish.com/recipe/crispiest-greek-lemon-potatoes-patates-lemonates/