Yukon Gold potatoes, cut into wedges
olive oil
fresh lemon juice + equal part water
salt and pepper
some dried Greek oregano (other herb of choice), optional
Pre-heat oven to 450F.
After you’ve peeled potatoes and cut them into wedges, drizzle some olive oil; add the lemon juice and water and season with salt, pepper and the herbs.
Toss to coat and have a quick taste of the liquid and adjust seasoning accordingly.
Place in the pre-heated oven and roast (a full baking tray) for about 45 minutes or until golden-brown and fork-tender.
Remove potatoes from the oven and with a spatula, separate and lift the potatoes so that they don’t stick. Gently toss to coat the potatoes with the residual olive oil.
Serve immediately with main course.
Note:
Do not overcrowd the roasting pan with potatoes. Overcrowding will steam potatoes – not roast them. If they look too dense in the pan, move up to a larger pan.