Thursday, October 17, 2013

Lemon Roasted Potato Wedges


8 yellow potatoes (Yukon Gold), skin on and scrubbed
1/2 cup of fresh squeezed lemon juice
1/3 cup extra-virgin olive oil
4 cloves minced garlic
2 tbsp dried lemon peel (optional)
2 tbsp dried oregano
2 tsp salt
1 tsp pepper
parchment paper

In large pot, boil potatoes in salted water until slightly tender.  Cut into wedges.

In large bowl mix together lemon juice, oil, minced garlic, lemon peel, oregano, salt and pepper.  Add potato wedges and toss to coat.

On parchment paper lined baking sheet, arrange potato wedges and bake at 400 degree F (200 degrees C) for about 45 minutes or until potatoes are tender and crispy on the outside.

photos by Jacklyn Waronek