Greek Roasted Potatoes


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.

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.