A delightful twist on a classic Greek favorite, these crispy lemon-infused potatoes are perfect for any occasion.
Peel the potatoes and cut them into thick wedges.
Cut the potatoes evenly to ensure they cook uniformly.
Place the potato wedges in a bowl, sprinkle with salt, and drizzle with the juice of the lemon. Mix well.
Let the potatoes sit for a few minutes to absorb the flavors.
Heat the olive oil in a deep frying pan over medium heat.
Ensure the oil is hot enough by testing with a small piece of potato.
Fry the potato wedges in the hot oil until they are golden and crispy.
Avoid overcrowding the pan to maintain the oil temperature.
Remove the potatoes from the oil using a strainer-ladle and place them on kitchen paper towels to drain excess oil.
Pat the potatoes gently with another paper towel for extra crispiness.
Serve the potatoes hot, garnished with a sprinkle of salt or a squeeze of lemon juice.
Serve immediately to enjoy the crispiness at its best.
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