7 large potatoes
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
1. Preheat the oven to 200C / 400F
To prepare these Greek lemon potatoes, cut the potatoes into wedges and place them on a large roasting pan. In a bowl add the remaining ingredients, and blend; pour the lemon mixture over the potatoes and season well with salt.
2. Bake for 40 minutes, until a golden crust has formed on the potatoes; remove them from 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 Greek lemon potatoes is to sprinkle the potatoes with some semolina, as it helps to form a golden crust around them. Don’t be afraid of over baking them- they will become even more delicious!