Greek Style Lemon Roasted Potatoes (Patates Lemonates)

Second day of the BM theme, Flavours of Greece, I am sharing this Traditional Crispiest Greek Style Lemon Roasted Potatoes aka Patates Lemonates. The name itself makes me drool and when I saw this recipe here, I immediately shortlisted it. What would be more good than having some crisp potatoes that are roasted completely in the oven and with a kick of Lemon. Crisp on the outside and fluffy on the inside. I know you are drooling!!

Try to use the starchy kind of potatoes to get that perfect crispy texture. Maris piper is the ideal one’s for this. The other secret to get it crisp is the addition of semolina. Adding of Semolina adds the crunch to it, but if you want you can skip it completely to make it gluten free or replace it with rice flour, as I added in my recipe for Sticky Honey Sriracha Cauliflower Wings . May be next time I will try with Rice flour and update the recipe here.

There is no need to par boil them but if you want you can do it. I like to have less work and specially when I know the results can be achieved without adding the extra step. So I added them straight in the oven, instead of par boil or letting them sit in cold water for some time. Just cut the potatoes into wedges, add the lemon sauce mixture and bake them in the oven for 45-60 minutes. Do not be afraid if you over bake them as they would be more crunchier and taste the best.

Keep an eye after 35-45 minutes, as all ovens are different. I removed my wedges after 60 minutes as some of them were turning black on the edges, but I must have let the other also cooked till then as the one’s turned black on the edges were the crispiest and the yummiest. This can be enjoyed as is or as a side to your main meals. So here goes the recipe:

Ingredients

• 3 large potatoes
• 2-3 cloves of garlic
• 75 ml olive oil
• 75 ml water
• 1/2 tablespoon dried Oregano
• Juice of 1 Lemon
• 1 teaspoon Semolina
• Salt to taste
• Freshly ground pepper to taste

Preparation

• Preheat the oven to 200 Deg C / 400 Deg F.
• Line a baking sheet with parchment paper.
• Cut the potatoes into Wedges.
• In a blender make a paste of garlic, olive oil, oregano, semolina.
• Add in the water, lemon juice, salt and pepper
• Coat this mixture onto the potatoes covering all over
• Bake in a preheated oven for 45-60 minutes turning in between 2-3 times, until done. Do have a close look after 35-45 minute as all ovens are different.

Notes

• Replace Semolina with Rice Flour or skip Semolina for gluten free

More Similar Recipes on my blog

• Crispy Garlic Baked Potato Wedges
• Vegan Baked Oats and Vegetable Bites
• Sticky Honey Sriracha Cauliflower Wings (Baked & Gluten Free)
• Easy Homemade Baked Falafel (No Canned Beans)

Love to read your comments and feedback. Do drop a line in the comment section if you like and do not forget to rate the Recipe. If you try this recipe, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter, Google+ and @Renunad on Instagram. Subscribe to my email list so that you get the recipe straight in your mailbox.

Pin it for Later:

Sharing this with: 

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#97

Follow me on Facebook, Pinterest, Instagram, Twitter or Google+.

Sharing is Caring, Click one of the Social networking buttons below to share this recipe.

Disclaimer & Privacy Policy