Name: Lemon Roast Potatoes | Rachael Ray
Ingredients: 6 potatoes; peeled and sliced 1/4- to 1/2-inch thick; Juice of 2 lemons; Salt and pepper; 1/2 cup EVOO – Extra Virgin Olive Oil; 3/4 cup water; 1 tablespoon semolina; 1 teaspoon dried oregano

Food & Fun - By Rachael Ray on Fri, 03/19/2021 - 06:00

This bright-tasting side—with a secret ingredient that makes the potatoes extra crispy (pssst ... semolina!) —goes well with just about anything.

Get more mouthwatering ideas for Easter side dishes here.

Ingredients

6 potatoes, peeled and sliced 1/4- to 1/2-inch thick
Juice of 2 lemons
Salt and pepper
1/2 cup EVOO – Extra Virgin Olive Oil
3/4 cup water
1 tablespoon semolina
1 teaspoon dried oregano

Preparation

Heat oven to 400°F.

Toss potatoes in a pan with lemon juice, salt, pepper, EVOO and water. Sprinkle with semolina and roast 30 minutes. Turn potatoes, sprinkle with oregano and roast 30-40 minutes more until crisp.