Incredibly crispy, garlicky lemony chips with oregano. Inspired by Greek lemon potatoes and the perfect accompaniment to a meze feast! There are so many Greek dishes that are accidentally vegan or easily adapted, as I found out on my solo trip to Crete last year; so whilst the days where vegans just had to live on chips and salad on a holiday or meal out may be behind us, we still love a good potato dish! And if there was one potato dish to live on, this would be it.
If you've ever made roast potatoes, then you already know the general process for these potatoes, simply parboil, then toss in the lemony marinade, spread out on a baking tray in a single layer and cook for around 40 minutes, turning and spritzing with a little more oil every now and then. The result is crispy and crunchy potatoes that are packed with flavour. If you're cooking a smaller amount of potatoes you could use an air fryer instead of the oven, par-boil and marinade and then finish off in the air fryer until crispy, I find for best (extra-crispy) results you'd want a single layer of the potatoes.
If you're looking for other mezze, picnic and BBQ ideas this summer, why not try out this roasted aubergine and chickpeas, herby asparagus, chipotle squash, Greek butter beans, tzatziki, hummus or this sumac salad. Or, if you'd like to read about my adventures in Chania, Crete last year you can find that post here.
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Greek Lemon Potatoes | Serves: 3-4 | Time: 1 hour
You'll need
- Baking tray + greaseproof paper (I use reusable)
- Saucepan
- Colander
- Microplane/zester
- Spray bottle with oil (optional)
Ingredients
- 2 large starchy potatoes (like Maris Piper or King Edwards)
- Zest 2 lemons (unwaxed)
- Juice 1 lemon
- 3 cloves garlic, grated
- 3 sprigs fresh oregano
- 2 tsp dried oregano
- 1 tbsp fine semolina
- Salt
- Pepper
- Olive oil
Method
- Pre-heat oven to 200°C fan and line a baking tray with greaseproof paper and bring a pan of salted water to the boil.
- Then slice the potatoes in half lengthways and then into 1.5cm thick slices, chop the potato slices to form chips about 2cm wide and then chop in half so the chips are about 3-4cm long. Boil the potatoes for about 10 minutes.
- Meanwhile make your marinade by mixing up the zest of 2 lemons, juice 1 lemon, 3 minced cloves garlic, fresh oregano, dried oregano, semolina, a good pinch of salt, black pepper and a good glug of olive oil.
- Drain the potatoes in a colander and shake a little in the colander to fluff up the outside of the potatoes. Then add into the marinade and gently toss together to evenly coat the potatoes in the marinade.
- Arrange the potatoes in a single layer on a baking tray, pop in the oven and cook for 20 minutes, then flip the potatoes over, spray/drizzle with a little more olive oil and bake for a further 20-25 minutes until perfectly crispy and golden. If you're cooking in the air fryer instead, be sure the potatoes aren't overcrowded and cook until golden and crisp.
- Serve up with your favourite dishes and enjoy!
Cassidy xx
