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