- 2 pounds small Yukon Gold potatoes, cut into wedges
- 1 lemon, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried oregano, crumbled
- Freshly ground black pepper
How to make this recipe
Preheat the oven to 425°. Put all the ingredients in a large bowl and toss to combine, making sure the potatoes are well coated with oil. Spread the potatoes and lemons in 1 layer on a large baking sheet.
Roast, flipping the potatoes halfway through, until the potatoes are browned and tender, about 45 minutes. Transfer to a serving bowl and serve immediately.