Crispy Greek Lemon Potatoes

by Ooooby Crew
Crispy Greek Lemon Potatoes

Ingredients

7 large potatoes
3 cloves of garlic, minced
150ml olive oil
150ml water
1 tablespoon dried oregano
juice of 2 lemons
1 teaspoon semolina
salt and freshly ground pepper

Directions

Preheat the oven to 200C. 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.

It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves Ooooby!

— Lila

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