d_kakavouli
Active member
I’ve been trying to make Greek lemon potatoes, but they’re not turning out as crispy as I’d like. I usually prepare a simple ladolemono (olive oil, lemon juice, and seasoning), drizzle it over the potatoes, and bake them, but they end up soft and a bit soggy rather than golden and crispy.
I’ve read some recipes that suggest parboiling or adding a little flour, while others mention using a hot oven or even roasting them in chicken broth first. There are so many methods, and I’m not sure which one works best for that crispy texture on the outside while keeping the inside soft and fluffy.
Does anyone have a tried-and-true technique or tips for making them crispy? Mine end up soft. I don't know if the heat is too low, there's too much ladolemono, or if I even shouldn't do that?
I’ve read some recipes that suggest parboiling or adding a little flour, while others mention using a hot oven or even roasting them in chicken broth first. There are so many methods, and I’m not sure which one works best for that crispy texture on the outside while keeping the inside soft and fluffy.
Does anyone have a tried-and-true technique or tips for making them crispy? Mine end up soft. I don't know if the heat is too low, there's too much ladolemono, or if I even shouldn't do that?