• 6 to 8 medium yellow skinned potatoes, cut into wedges
• 1 large foil lined cookie sheet
• 2 tablespoons extra virgin olive oil
• 2 teaspoons salt

Preheat oven to 375 degrees F convection for 400 degree F regular.

Add the potatoes to a large saucepan filled with water. Bring to a boil. Turn heat off, drain the water and return to the pan and let the potatoes dry.

Transfer to the lined cookie sheet. Add the olive oil and salt. Mix well and roast in oven for 45 minutes to an hour till the wedges are golden brown and crispy.

Topping

• Zest of one lemon
• 1 tablespoons fresh oregano, minced
• 2 garlic cloves, minced
• Salt

Transfer the hot potatoes into a large bowl. Add the lemon zest, oregano and garlic and toss well. Add more salt if needed. Serve immediately!