GREEK RECIPES



  • 7 large taters (maris piper)
  • 3 cloves of garlic clove, minced
  • 150ml essential olive oil (3/4 cup)
  • 150ml water (3/4 cup)
  • 1 tablespoon dried oregano
  • juice of two lemons
  • 1 teaspoon semolina
  • salt and freshly ground pepper


  1. Preheat the oven to 200C / 400F
  2. To organize these extra crispy Greek lemon taters, cut the taters into wedges and put them on the large metal roasting pan. Right into a bowl add some remaining ingredients (such as the semolina and also the 150ml water) and blend pour the semolina-lemon mixture within the taters and season well with pepper and salt.
  3. Bake for 40 minutes, until a pleasant golden crust has created around the taters turn them from the oven, toss them a bit to create them upside lower, sprinkle having a pinch of oregano and set into the oven for an additional 30-40 minutes. If all the liquid continues to be absorbed and also the pan seems to become getting dry, add 1/4-1/2 of the cup warm water in to the pan or additional lemon mixture, before they've fully browned
  4. The key of these extra crispy Greek lemon taters would be to sprinkle the taters with a few semolina, because it helps to create a nice golden crust around them. Don’t hesitate well over baking them- they'll become much more scrumptious!

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