One potato per person and one for the pot.
That's how you know how many potatoes you will need to make in a portion.
These potatoes are Greek style. You can throw in whole garlic cloves with the potatoes for extra flavor.
I love the lemony taste of them. They must be roasted until crispy. Can be made with skins on or off.
Potatoes cut into wedges
Juice of 1 lemon
1 lemon cut into wedges
Fresh rosemary or oregano sprigs
1/2 cup olive oil
1 teaspoon paprika
1 tablespoon kosher salt
Preheat oven to 200 degrees centigrade.
Cut potatoes into wedges
Place in a pyrex dish
Take the sprigs of rosemary or oregano and pull some leaves off. Dot the leaves around the potatoes.
Pour olive oil over the potatoes and then the lemon juice
Toss the potatoes so the oil and lemon juice are evenly spread over them
Sprinkle the salt, grind black pepper, and paprika over the potatoes
Place whole sprigs of rosemary or oregano on the potatoes
Bake until crispy (approximately 30-40 minutes)
Keep tossing potatoes periodically while cooking. Serve with chicken.