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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.


  • 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


Serves: 4 to 6 servings


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.