Serves 3 to 4

4 large Idaho potatoes
The juice of 1 lemon
3/8 cup Greek olive oil
Salt and pepper to taste
1 teaspoon tomato paste
Dried Greek oregano, to taste

Peel the potatoes, cut into wedges and soak in cold water for 1 to 2 hours before cooking.

Preheat the oven to 350 F.

Drain and pat the potatoes dry with paper towels and add to a sheet pan lined with parchment. Squeeze the lemon juice over the potatoes, add the, olive oil, salt, pepper, tomato paste and oregano to taste and mix until combined, tossing to coat the potato wedges completely.

Bake the potatoes until golden on the outside and tender on the inside, about 40 minutes.  Serve drizzled with extra virgin olive oil or yogurt.