Ingredients
The following ingredients have 8 Servings
- 4 medium russet potatoes (cut into wedges (see notes))
- ¾ cup fresh lemon juice (from 3 lemons)
- ¼ cup olive oil + 2 tablespoons (divided)
- 2 teaspoons sea salt
- 1 teaspoon each: pepper and oregano
- 2 cloves garlic (finely minced)
- Optional: a pinch of red pepper flakes
- ¼ cup minced parsley
Instruction
- Preheat your oven to 425 degrees.
- Place the potatoes, lemon juice, ¼ cup of the olive oil, salt, pepper, oregano, garlic, and red pepper flakes to a large baking dish and toss to coat.
- Roast the potatoes for 30 mintues then toss and roast them again for another 20-30 minutes, or until the pan is dry and the potatoes have started to brown. For extra color on the potatoes, drizzle them with the remaining 2 tablespoons of oil then broil for 5-7 mintues. (see notes)
- Sprinkle the potatoes with the parsley and serve right away.
