Truly Crispy Greek Lemon Potatoes (Patates Lemonates Recipe)

🛒 INGREDIENTS

• 1 kg (2.2 lbs) Yukon Gold or Russet potatoes, peeled & cut into wedges
• 1 tbsp fine semolina (or fine polenta/cornstarch for gluten-free)

• 80 ml (1/3 cup) extra-virgin olive oil
• 80 ml (1/3 cup) fresh lemon juice
• 180 ml (3/4 cup) vegetable broth or chicken stock
• 5 cloves garlic, minced or grated
• 1½ tbsp dried Greek oregano (rubbed between palms)
• 1 tsp sweet paprika
• 1 tsp sea salt
• ½ tsp freshly cracked black pepper

• Flaky sea salt & cracked pepper, to taste
• Fresh flat-leaf parsley or oregano, finely chopped
• Fresh lemon wedges, for serving

👩‍🍳 INSTRUCTIONS

1. Prep & Dry: Preheat oven to 200°C (400°F). Rinse cut potato wedges under cold running water to wash away surface starch, then pat them thoroughly dry using a clean kitchen towel.
2. Semolina Dusting: Transfer dried potatoes to a large mixing bowl. Scatter the fine semolina over the wedges and toss thoroughly until each piece is dusted with a thin chalky layer.
3. Mix Emulsion: In a measuring cup, whisk olive oil, lemon juice, broth, minced garlic, oregano, sweet paprika, salt, and pepper until well combined.
4. First Roast (Braise): Arrange wedges in a single layer in a wide roasting dish. Pour liquid gently around the sides. Roast at 200°C (400°F) for 35–40 minutes until tender and liquid reduces to a glossy oil-lemon residue.
5. Second Roast (High-Heat Crisp): Crank oven temperature to 220°C (425°F). Carefully flip wedges so the browned underside faces upward. Roast for an additional 12–15 minutes until edges are blistered, golden, and crackling crisp.
6. Rest & Garnish: Allow potatoes to rest on the tray for 3–5 minutes so the crust hardens. Sprinkle with flaky sea salt, fresh herbs, and serve warm with extra lemon wedges.