On my travels round Greece I’ve encountered many sorts of Greek potatoes …

On my travels round Greece I’ve encountered many sorts of Greek potatoes however these are one in all my favourites
Crispy Greek lemon potatoes
7 massive potatoes (maris piper)
three cloves of garlic, minced
150ml olive oil
150ml water
1 tablespoon dried oregano
juice of two lemons
1 to 2 teaspoons semolina
salt and freshly floor pepper

Preheat the oven to 200’c

Peel and reduce the potatoes into wedges and place them on a big metallic roasting pan.
Right into a bowl add all of the remaining elements and mix.

Pour the semolina-lemon combination over the potatoes and season properly with salt and pepper.

Bake for 40 minutes, till a pleasant golden crust has shaped on the potatoes, take them out of the oven, toss them somewhat bit to show them the wrong way up.

Sprinkle with a pinch of oregano and put again into the oven for an additional 30-40 minutes.
If all the liquid has been absorbed and the pan seems to be getting dry, add 75ml of scorching water into the pan or some additional lemon combination, earlier than they’ve absolutely browned.

Don’t be afraid of over baking them- they’ll turn out to be much more scrumptious.