Greek Lemon Cumin Sweet Potatoes Recipes

CRISPIEST GREEK LEMON POTATOES RECIPE (PATATES LEMONATES)

Steps:

• Preheat the oven to 200C / 400F
• To prepare these extra crispy Greek lemon potatoes, cut the potatoes into wedges and place them on a large metal roasting pan. Into a bowl add the remaining ingredients (including the semolina and the 150ml of water) and blend; pour the semolina-lemon mixture over the potatoes and season well with salt and pepper.
• Bake for 40 minutes, until a nice golden crust has formed on the potatoes; turn them out of the oven, toss them a little bit to bring them upside down, sprinkle with a pinch of oregano and put back into the oven for another 30-40 minutes. If all of the liquid has been absorbed and the pan appears to be getting dry, add 1/4-1/2 of a cup hot water into the pan or some extra lemon mixture, before they have fully browned
• The secret for these extra crispy Greek lemon potatoes is to sprinkle the potatoes with some semolina, as it helps to form a nice golden crust around them. Don't be afraid of over baking them- they will become even more delicious!

GREEK LEMON POTATOES

Steps:

• Preheat oven to 200°C/390°F (180°Cfan).
• Cut potatoes: Peel potatoes and cut large ones into thick wedges - about 3cm / 1.2" thick - and medium ones into 3 (see photo in post).
• Coat potatoes: Place potatoes in a roasting pan with all the other ingredients. Toss well.
• Roast 45 minutes: Roast for 20 minutes. Turn potatoes, roast for a further 25 to 30 minutes until the liquid is mostly absorbed by potatoes/evaporated and you're left with mainly oil in the pan.
• To crisp the potatoes (optional): Transfer potatoes to a separate tray. (Note 3) Tilt the original roasting pan and scoop off as much of the oil as you can (some juices is ok), then drizzle over the potatoes.
• Roast 35 minutes: Transfer potatoes to oven and roast for 35 - 40 minutes, turning once or twice, until potatoes are golden and a bit crispy on the edges.
• Heat pan juices: Return pan #1 with the garlic juices to the oven for the last 5 - 10 minutes or so to reduce down and make the garlic golden. (Optional, Note 4)
• Plate up: Transfer potatoes to serving platter. Drizzle over the reduced garlic pan juices (or toss potatoes in the pan). Serve, garnished with lemon wedges and oregano if desired.

GREEK LEMON SWEET POTATOES

Steps:

• Bring water to a boil in a saucepan large enough to fit potatoes. While water is coming to a boil wash and peel potatoes.
• Cut potatoes into 1/8 inch medallions and add to boiling water and cook for 4-5 minutes. The potatoes should hold their shape and be slightly firm in the middle. While potatoes are cooking chop the parsley and assemble the rest of the ingedients.
• Strain the potatoes and set a sauté pan over medium heat and add butter until barely foaming then add the potatoes to the pan and season with cumin and salt and pepper to taste. Cook the potatoes until slightly browned and fully cooked in the middle.
• Once the potatoes are cooked, add the lemon juice to the pan and toss until fully coated. Check for seasoning and turn off the heat. Once off the heat, add the chopped parsley and toss. Serve warm.