Ingredients
Scale
- 2 pounds Yukon Gold potatoes, peeled and cut into wedges
- 1/4 cup extra virgin olive oil
- Juice of 2 fresh lemons
- 4 garlic cloves, minced
- 2 teaspoons dried oregano (or fresh if available)
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C).
- In a large bowl, toss potato wedges with olive oil, lemon juice, minced garlic, oregano, salt, and pepper until well coated.
- Spread the seasoned potatoes in a single layer on a parchment-lined baking sheet.
- Roast for about 40 minutes or until golden brown and crispy, tossing halfway through.
- Garnish with additional lemon juice and chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg