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Add a Mediterranean flair to ordinary potatoes
- 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.
Serving: 1g | Calories: 420kcal | Carbohydrates: 41g | Protein: 5g | Fat: 27g | Saturated Fat: 3g | Sodium: 400mg | Potassium: 904mg | Fiber: 3g | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 12.6mg | Calcium: 44mg | Iron: 2.4mg