Stella’s lemon sauce recipe is a closely guarded secret, but she recently gave me some tips about how she makes her amazing lemon roast potatoes…
Crispy on the outside, fluffy on the inside with a delicious lemony flavour. Stella’s lemon potatoes are perfect on their own served with crusty bread to dig into all the delicious juices or with her roast chicken and a salad!
Selecting the right potato variety for your Greek lemon potatoes is crucial if you want to achieve that perfectly crispy on the outside and fluffy on the inside texture. The ideal type is Maris Piper as they are one of the most starchy kind and will become quite crumbly when baked!
You can parboil the potatoes, i.e. cut them up in wedges, boil them in a pan until right before they are ready and then sift using a colander. Then drizzle with some semolina and the lemon sauce.
Alternatively you can cut your potatoes up in wedges, dress and bake them straight in the oven.
The second approach will take a little longer as the potatoes need to bake for longer but it may give them crispier edges, while the parboiled version allows for more of the lemon sauce to soak in and they tend to be flakier.
The secret ingredient for the crispiest Greek lemon potatoes is in the sauce!
The special sauce is a mix of lemon juice, dried oregano, minced garlic and semolina. Semolina is made from ground up durum wheat and will coat the potatoes and will harden up when cooking, forming a nice crispy skin around them and adding to the crunchiness.
For a large batch of about 7-8 potatoes use 3 garlic cloves, 3/4 of a cup olive oil, equal amount of water (if not parboiled), 1 tsp dried oregano, the juice from 2 lemons and 1 or 2 tsps of semolina, depending on how crispy you like them! Make a little extra just in case the potatoes need a little longer to cook and you have to season again mid-cooking.
7 large potatoes (maris piper)
3 cloves of garlic, minced
150ml olive oil (3/4 cup)
150ml water (3/4 cup)
1 tablespoon dried oregano
juice of 2 lemons
1 teaspoon semolina
salt and freshly ground pepper
Preheat the oven to 200C / 400F
Cut the potatoes into wedges and place them on a large metal roasting pan. Into a bowl add the remaining ingredients (including the semolina and the 150ml of water) and blend; pour the semolina-lemon mixture over the potatoes and season well with salt and pepper.
Bake for 40 minutes, until a nice golden crust has formed on the potatoes; turn them out of the oven, toss them a little bit to bring them upside down, sprinkle with a pinch of oregano and put back into the oven for another 30-40 minutes.
If all of the liquid has been absorbed and the pan appears to be getting dry, add 1/4-1/2 of a cup hot water into the pan or some extra lemon mixture, before they have fully browned.
The secret is to sprinkle the potatoes with some semolina, as it helps to form a nice golden crust around them. Don’t be afraid of over baking them- they will become even more delicious!