4 large Russet potatoes, cut lengthwise into sixths
2 T (more to taste) of The Olive Bin's Lemon Olive Oil (Fused)
2 T (more to taste) of any of The Olive Bin's Extra Virgin Olive Oils
1 T (more to taste) of The Olive Bin's A-Premium White Balsamic Vinegar
1/4 C water
4 tsp kosher salt
2 tsp lightly-packed lemon zest
1/4 tsp freshly ground black pepper
Lemon Roasted Potatoes
Ingredients
Number Of Servings: 4
Directions
- Heat the oven to 450°F and arrange a rack in the middle. Add all ingredients together in a bowl and toss potatoes to coat. Place potatoes in a single layer on a baking sheet.
- Bake until potatoes are well browned and crispy on all sides, turning halfway through, about 1 hour and 15 minutes.
Additional Info
As these delicious potato wedges cook, they soak up the lemon oil, EVOO, oregano balsamic, and water, making them soft and fluffy on the inside. And once the liquid has evaporated, they start to roast, giving them a brown, crispy crust on the outside.
