Crispy Greek-Style Lemon Potatoes

Crispy Greek-Style Lemon Potatoes

There are many variations on the classic recipe for Greek potatoes – the one thing they all have in common is the tang of lemon. This version has a crispy finish that makes it the perfect side dish, whether your meal is vegan or not.
Course Main Course, Side Dish
Cuisine Greek


  • 8 large potatoes
  • 1/2 cup olive oil
  • 2 tablespoons fresh rosemary minced
  • 4 cloves garlic minced
  • 2 lemons zest & juice
  • Coarse salt to taste
  • Black pepper to taste
  • 2 teaspoons semolina


  • Preheat the oven to 400 °F.
  • Wash the potatoes and peel them if you wish. Cut them into wedges, and place in a large bowl.
  • In a second bowl, combine the olive oil, rosemary, garlic, pepper and salt, lemon zest and juice. Stir to blend thoroughly, and pour over the potatoes.
  • Toss to coat, and then place the potatoes in a baking dish in a single layer. Save any of the oil and lemon mixture that remains in the bowl for later.
  • Sprinkle with the semolina, turning to add a little to all sides if possible. It will add a nicely crisp finish.
  • Bake in the oven for about 20 to 30 minutes, turning about halfway through.
  • Sprinkle with the remaining oil and lemon mixture as they continue to roast for another half hour or so. Turn to avoid over-browning on one side.
  • Remove from the oven when they’re crisp on the outside and soft on the inside.
  • Serve immediately.


Note: When choosing potatoes, avoid baking potatoes. Yellow-fleshed potatoes are particularly suitable for roasting.
Keyword Lemons
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