Roasted Potatoes

 

Ingredients

• 3 roasting potatoes (I'm using golden ones here, though red potatoes also work well)
• 3 pinches salt
• Olive oil
• 3 bay leaves
• 2 sprigs rosemary (or a couple of pinches of dried)
• A few shakes of dried oregano
• 2 slices of lemon

Preheat oven to 400F

Slice up your potatoes in wedges

Spread in a roasting pan and drizzle with olive oil.  You want enough oil to thoroughly coat the potatoes, but not so much that you get lots pooling on the bottom of the pan.  

Sprinkle with salt (2 pinches was about right) and herbs and squeeze the lemon wedges over potatoes.  Mix to coat.

Bake at 400F for about 45 minutes.  Potatoes should be crispy on the bottom and cooked all the way through. I scraped the potatoes off the pan and stirred them around about 15 minutes before they were done cooking, then returned to the oven.

This recipe made about 3 servings.  You can double or triple the recipe, but be warned that the more potato wedges in the pan, the less likely they are to be crispy and crunchy.  If you value that, consider cooking in two pans when you increase the recipe by a considerable number of potatoes.