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.