Crispy Greek Roasted Potatoes
Greek roasted potatoes are basted and baked in flavorful Mediterranean spices and herbs. These easy, lemony wedges are an amazing side dish!
- Prep time
- 14 min
- Cook time
- 1 hr 19 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lbs Yukon Gold potatoes (about 6) ((See Note 1))
- 3/4 cup water
- 3/4 cup olive oil
- 2 lemons (juiced)
- 4 cloves garlic (minced)
- 1 tbsp dried oregano
- 1 tsp semolina
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
Instructions
- 1
Preheat the oven to 400°F.
- 2
Peel and slice each potato lengthwise (end to end). Turn each half over, (so flat side is down) and cut in half lengthwise again. Turn each piece over and cut each wedge lengthwise. You should have 48 potato wedges total.
- 3
Place potato wedges in a large roasting pan or 9x13-inch deep baking dish with sides.
- 4
To a bowl, add water, olive oil, lemon juice, garlic, oregano and semolina; whisk to combine. Pour mixture over the potatoes and season with salt and pepper.
- 5
Bake uncovered for 40 minutes. Using a baster or spoon, coat the potatoes with sauce and put back into the oven for another 30 minutes. Baste once more and bake another 10 minutes. The semolina helps to form a nice golden crust on the potatoes.