Your family will love these Greek-style potatoes which are a Mediterranean favorite. Surprise, they’re vegan too!
Greek Potatoes Are Simple And Delicious
I’ll say it again. Simple is usually the most delicious way.
These potatoes are no exception. I’m sure you have everything you need to make these right in your cupboard. These Greek-style potatoes make an excellent side dish, but they’re so good you can eat them all by themselves as a vegan meal!
I happened on this by accident really. A friend who is of Greek extraction and a wonderful baker, posted this recipe on her Facebook page. I say “by accident” because most of her recipes are for yeast breads and cakes and I don’t make many of them. I usually scroll by them, however, this one caught my eye because I love potatoes and they looked really yummy.
Semolina: The Secret
The yummy secret in these potatoes is the teeny bit of semolina flour you use. If you don’t know what that is, it’s the basis of polenta. OK, if you don’t know what polenta is don’t worry. You can find semolina either in the baking aisle, by the Italian products and in the organic section (Bob’s Red Mill is one brand). Bob’s is loose in the bag but some brands vacuum seal it and it’s a solid brick (that becomes free-flowing when you break the seal). Now, you don’t use much so I’d say ask a friend or neighbor if they have some. Otherwise you’ll have a lot left over. You can freeze it so all is not lost and there are other recipes that use it–like polenta!!!
Lemon, Olive Oil And Herbs
Most Mediterranean countries make good use of lemons, olive oil and aromatic herbs. And the Greeks are no exception.
The lemon provides a really nice vague acidic touch that blends very nicely with the oregano. Don’t be put off by the amount of oregano–it really tastes very nice.
And of course, there’s olive oil. It may seem like a lot, but it’s necessary here because you are using very floury potatoes. In the US, you can use either russet or Idaho. If you’re in the UK/EU, maris pipers or King Edwards are a good choice.
Lastly, I highly recommend using a non-stick baking sheet or baking pan for these, despite the amount of oil.
- 6 large russet potatoes
- 1 tbs semolina
- 3/4 cup olive oil
- 3/4 cup water
- 1 tbs oregano
- Juice of 2 lemons
- 3 cloves garlic pressed or very finely minced
- 1 tsp salt
- 1/2 tsp pepper
- Preheat oven to 400 degrees F. Spray a large roasting pan or large baking pan with non-stick spray
- Peel potatoes and cut into wedges about 1/4-inch thick. Lay potatoes in a single layer on prepared pan.
- Mix all of the seasoning sauce ingredients in a small bowl. Pour evenly over potatoes in pan and toss gently to coat.
- Sprinkle with HALF of the semolina. Bake for 40 minutes or until potatoes begin to get golden and crunchy on top.
- Carefully turn potato wedges and sprinkle with remaining semolina. Bake 20-30 minutes longer or until golden and crunchy on the top side.