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overhead: plate of crispy greek roasted potatoes
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4.67 from 6 votes

Crispy Greek Roasted Potatoes

Greek Roasted Potatoes are baked in a seasoned broth, filling them with lemony, garlicky flavor while maintaining a crispy texture.
Prep Time14 minutes
Cook Time1 hour 19 minutes
Total Time1 hour 33 minutes
Course: side dishes
Cuisine: Greek, Mediterranean
Servings: 8
Author: Kevin

Ingredients

Instructions

  • Preheat the oven to 400°F.
  • 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.
  • Place potato wedges in a large roasting pan or 9x13-inch deep baking dish with sides.
  • 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.
  • 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.

Notes

  1. Use starchy potatoes like "maris piper" if you can find them (primarily in Ireland, the UK and Europe). Otherwise, I recommend russet or Yukon Gold.

Nutrition

Calories: 406kcal | Carbohydrates: 52g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Sodium: 310mg | Potassium: 1219mg | Fiber: 7g | Sugar: 3g | Vitamin A: 23IU | Vitamin C: 69mg | Calcium: 55mg | Iron: 3mg