Ingredients
Units
Scale
- 2 medium russet potatoes, halved and then quartered lengthwise
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 teaspoons coarse salt
- 1 teaspoon ground black pepper
- 1 tablespoon fresh dill, minced
- 1/4 cup shredded parmesan cheese
Instructions
- Preheat oven to 450˚F. Prepare a baking sheet with foil.
- In a small bowl, whisk together olive oil and lemon juice.
- In a large bowl, drizzle lemon and oil over potato wedges and toss to coat.
- Sprinkle 1 teaspoon of the salt and 1 teaspoon of the ground black pepper over the potatoes.
- Add the parmesan and dill, toss to coat.
- Place wedges skin side down on the prepared baking sheet. Sprinkle the rest of the salt and pepper on top of the potatoes.
- Bake in the oven for 25-28 minutes until browned and tender. Serve immediately.
- Prep Time: 5 mins
- Cook Time: 25 mins