Greek Lemon Roasted Potatoes

Instructions

Preheat the oven to 425°F (220°C).

Peel the potatoes if desired, then cut them into wedges or chunky pieces of similar size for even cooking.

Place them in a large baking dish in a single layer.

In a bowl or measuring jug, add the olive oil, lemon juice, stock, minced garlic, oregano, salt, and black pepper.

Whisk to combine.

Pour the mixture over the potatoes and toss well to coat evenly.

Sprinkle the semolina over the top.

Toss again gently so it lightly coats the potatoes and mixes with the liquid.

Transfer to the oven and roast for about 40 minutes, allowing the potatoes to absorb the flavorful liquid and soften.

Carefully turn the potatoes, and spoon some of the pan juices over them. Roast for another 2535 minutes, until the potatoes are deeply golden, crisp around the edges, and most of the liquid has been absorbed.

Serve warm with roast chicken, grilled fish, lamb, or simply with feta and a fresh salad. Enjoy!

Side Dish