These Greek style potatoes are soft and creamy on the inside and lightly crispy and caramelized on the outside. They’re also full of rich, lemony flavour too. You can not get better Greek style potatoes than that!
One of my favourite things to eat is roasted potatoes of any variety. They may not be quickest to cook, but they’re simple & just go with just about anything. I had roasted potatoes in a Greek restaurant a few months back & they blew our minds. This is my take on Greek roasted potatoes. My twist is using semolina sprinkled over the potatoes as it gives them a fantastic crunch factor.
Two tips with this dish, you can either peel the potatoes or not. On this occasion I didn’t peel them. Call it Chefs discretion. Lastly with the marinade, it may look like a lot of liquid, but just remember that the potatoes will soak some of it up & the rest will evaporate and infuse with everything. They are a perfect addition to my Greek style chicken too. Enjoy!
Greek Style Potatoes
Course: Dinner, LunchCuisine: Greek4
servings10
minutes1
hour10
minutesIngredients
2 kg 2 washed baby potatoes cut in halves
2 lemons juices
1 lemon zested
3 cloves of garlic minced
1 tsp 1 salt
1 tsp 1 pepper
3/4 olive oil
3/4 cup 3/4 water
Semolina to sprinkle
Directions
- Preheat your oven to 200°C.
- Add some olive oil to your roasting pan & place the halved potatoes in flat side down in a single layer.
- Mix all the marinade ingredients in a bowl or pyrex jug and pour the marinade evenly over the potatoes & lightly sprinkle semolina over the top.
- Place them in the oven for 40 minutes or until the potatoes start to get that golden colour & crunch.
- Take the pan out and then turn the potatoes over & lightly sprinkle semolina on the other side and put back in the oven for another 30 minutes or until golden & crunchy.
- Serve as a side or on a platter with a pinch of salt to taste. Enjoy!
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