Ingredients
- 2 lbs Russet or Yukon Gold potatoes, peeled and cut into wedges
- 4 cloves fresh garlic, minced
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup extra virgin olive oil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Prepare the potatoes by peeling and cutting them into wedges, about 1 to 2 inches thick.
- Mix the olive oil, minced garlic, lemon juice, oregano, salt, and pepper in a large bowl.
- Toss the potatoes in the bowl, ensuring they are well coated with the mixture.
- Roast the coated potatoes in a single layer on a baking sheet for about 45 minutes, flipping halfway through until golden and crispy.
- Serve after letting them cool for a few minutes, optionally garnished with fresh lemon juice or zest.
Notes
Ensure not to overcrowd the baking sheet for optimal crispiness. Reheat leftovers in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Greek
- Diet: Vegetarian