Roasted Lemon Potatoes

Preheat the oven to 400°F (200°C). Peel the potatoes and cut them into thick wedges, then pat dry with paper towels to remove excess moisture.

Combine the extra virgin olive oil, lemon juice, minced garlic, water, dried parsley, sea salt, and freshly ground black pepper in a small bowl, stirring well to blend.

Arrange the potato wedges in a large roasting pan in a single layer, spreading them out evenly.

Pour the lemon-oil mixture over the potatoes, ensuring all wedges are coated and some liquid pools at the bottom of the pan.

Roast in the preheated oven for 40–45 minutes, stirring the potatoes and basting them with the pan juices every 15 minutes for even cooking and browning.

Check for doneness when the potatoes are golden brown and tender when pierced with a fork, and most of the liquid has been absorbed or reduced.

Transfer the roasted lemon potatoes to a serving dish and drizzle with any remaining pan juices before serving warm.