- 4 Russet Potatoes
- 1/4 cup EVOO
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp dried oregano
- 1 clove minced garlic
- 2 tbsp lemon juice
Bring water to a boil in a medium saucepan
Line baking sheet with foil and preheat oven to 425
Peel and quarter potatoes
Boil potatoes for 7 minutes and remove from water and drain.
In a large mixing bowl combine EVOO, salt, pepper, oregano and garlic. Add potato wedges, toss to coat and sprinkle with lemon juice
Spread potatoes on baking sheet and bake for 20 minutes. Flip one and bake another 15-20 minutes until potatoes are soft inside and crispy outside.
Recipe from a cooking class my kids took, original source unknown.
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