4 servings

INGREDIENTS

  • 3 medium-size russet potatoes, washed and cut into 1-inch wedges 2 tablespoons extra virgin olive oil 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Lemon juice to taste

DIRECTIONS

  1. Preheat the oven to 400º.
  2. Place the potatoes on a sheet tray and toss with the olive oil and oregano. Season with salt and pepper to taste.
  3. Roast the potatoes until tender and golden brown around the edges, 35 to 40 minutes.
  4. Transfer the hot potatoes to a platter, and top with a squeeze of fresh lemon juice, and serve.

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