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Preheat your oven to 425°F (220°C).
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
Add the potato wedges to the bowl and toss well to coat them evenly with the mixture.
Arrange the potato wedges in a single layer on a baking sheet lined with parchment paper.
Bake in the preheated oven for 25-30 minutes, turning the wedges halfway through the baking time to ensure they cook evenly and get crispy on both sides.
Once the potatoes are golden brown and crisp, remove them from the oven and let them cool slightly before serving.
Sprinkle with fresh parsley if desired and serve immediately.
Variations & Tips
For a fun twist, try adding a sprinkle of feta cheese over the potato wedges just before serving. If you prefer a spicier kick, add a pinch of red pepper flakes to the olive oil mixture. Sweet potatoes can be substituted for russet potatoes for a different flavor profile, and for a more intense lemon flavor, zest the lemon before juicing and add it to the mixture.
