Best Oven Roasted Potatoes Ever

Welcome back to the All Things Southern kitchen, y’all. I’m making my Best Oven Roasted Potatoes Ever!

• 6-8 large potatoes, peeled and cut into wedges
• 2 garlic cloves minced fine
• 1/2 cup olive oil
• 1 cup water
• 1 tablespoon dried oregano
• Juice of one lemon
• Generous amount of salt and pepper

Well, first, we’ll preheat our oven to 450 degrees. Then we’ll take a 9×13 casserole dish or baking pan and spray it with non-stick cooking spray. We’ll wash and dry six to eight large potatoes, peel ‘em, and cut ‘em into wedges.

Now, in our baking pan we’ll mix together one cup water, 1/2 cup olive oil, two minced garlic cloves, the juice of one lemon, a generous shake of salt and pepper, and a tablespoon of dried oregano. Don’t skimp on the garlic— this is one time when more is more! We’ll stir this well, pour it over our potato wedges and toss thoroughly. We’ll bake for forty minutes. Then, we’ll toss it again and bake another thirty minutes. I’ve been known to toss in some of those baby pearl onions on that second thirty minutes.

YUM! Enjoy my Best Ever Roasted Potatoes, folks, and save the extra crispy brown ones for me!