Crispy, lemony oven roasted potatoes

A family favorite which goes well with almost any main course: chicken, lamb or beef. This is my family's recipe.

Ingredients:

1 kg potatoes, washed and peeled; cut into wedges

6 tablespoons of extra virgin olive oil

Juice of 1 lemon

Fresh rosemary or oregano (dried with also work)

Kosher salt

Freshly ground coarse black pepper

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Method:

Place potatoes in a pyrex dish. Drizzle with olive oil.

Pour lemon juice over and add the herbs.

Toss the potatoes in the oil and lemon mix.

Sprinkle the kosher salt over and grind black pepper.

You can also sprinkle some sweet paprika for color.

Roast in oven for approximately 40 minutes at 200 degrees centigrade.

To help the potatoes become extra crispy, keep in the fridge for 1/2 hour to an hour. When cold, put them in the hot oven.

Cook until crispy. You may need to turn the potatoes a few times.