A delightful twist on classic roasted potatoes, infused with zesty lemon and aromatic herbs.
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Using parchment paper helps prevent sticking and makes cleanup easier.
Wash and cut the potatoes into evenly sized wedges.
Cutting the potatoes evenly ensures they cook at the same rate.
In a mixing bowl, combine the olive oil, minced garlic, oregano, sea salt, and black pepper.
Mixing the seasoning in a bowl ensures even distribution on the potatoes.
Toss the potato wedges in the seasoning mixture until well coated.
Use a spatula to ensure all sides of the potatoes are coated.
Spread the potatoes in a single layer on the prepared baking sheet.
Avoid overcrowding the baking sheet to allow the potatoes to crisp up.
Roast in the oven for 25 minutes, then flip the potatoes and roast for an additional 20 minutes.
Flipping the potatoes halfway through ensures even browning.
Squeeze fresh lemon juice over the roasted potatoes and garnish with chopped parsley before serving.
Adding lemon juice and parsley at the end enhances the freshness and flavor.
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