I love making these Greek Inspired Lemony Oven Roasted Potatoes to pair with grilled chicken, summer salads, burgers and basically any meal you can think of. They go with everything! And, as usual, they’re completely Whole30!
Lemony Greek Crispy Potato Wedges
Ingredients
- 3 medium/large russet potatoes
- 2 tbsp avocado oil
- 1 tsp dried oregano
- 1 tbsp minced garlic
- 1 tbsp fresh dill
- squeeze of fresh lemon
- cracked black pepper and salt, to taste
Instructions
- Preheat your oven to 425 degrees.
- After washing and drying your potatoes, slice into wedges. The thinner the slice, the crispier they’ll get. Up to you depending on whether you like them soft or crunchy! I typically do a combination of both.
- Place potatoes, seasonings, oil and lemon in a bowl and toss to coat evenly using your hands.
- Lay the potato wedges out on a parchment paper lined baking sheet. Be sure they are not overlapping!
- Bake for 30 minutes or until desired crispness.
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