Greek Lemon Oregano Roasted Potatoes With Olive Oil Recipe | The Olive Crush

Greek Lemon Oregano Roasted Potatoes with Olive Oil

potato-wedges
These roasted potato wedges make a tasty addition to any meaty entree. Using our light to medium intensity Arbosana Olive Oil, this recipe will please the whole family.

Greek Lemon Oregano Roasted Potatoes with Olive Oil
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Prep Time
5 min
Cook Time
1 hr 15 min
Prep Time
5 min
Cook Time
1 hr 15 min
Ingredients
  1. 4 large russet potatoes, cut lengthwise into sixths
  2. 1/4 cup freshly squeezed lemon juice
  3. 1/4 cup Arbosana Olive Oil
  4. 1/4 cup water
  5. 4 teaspoons dried oregano
  6. 4 teaspoons kosher salt
  7. 2 teaspoons lightly packed lemon zest
  8. 1/4 teaspoon freshly ground black pepper
Instructions
  1. Heat the oven to 450°F and arrange a rack in the middle.
  2. Place potatoes in a single layer on a baking sheet.
  3. Mix together the rest of the ingredients and brush the entire mixture over the potatoes.
  4. Bake until potatoes are well browned and crispy on all sides, turning halfway through, about 1 hour and 15 minutes.
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