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Preheat the oven to 425°F.
In a mixing bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper.
Add the potato wedges to the bowl and toss well to coat them evenly with the mixture.
Spread the coated potato wedges in a single layer on a baking sheet.
Roast in the preheated oven for 18-20 minutes, or until the potatoes are golden brown and crispy, flipping them halfway through.
Remove from the oven and sprinkle with freshly chopped parsley before serving.

Preheat the oven to 425°F.
In a mixing bowl, combine the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and black pepper.
Add the potato wedges to the bowl and toss well to coat them evenly with the mixture.
Spread the coated potato wedges in a single layer on a baking sheet.
Roast in the preheated oven for 18-20 minutes, or until the potatoes are golden brown and crispy, flipping them halfway through.
Remove from the oven and sprinkle with freshly chopped parsley before serving.