Delicious Roasted Potatoes

In a deep bowl, squeeze the juice of two lemons, add an equal amount of oil (olive or vegetable, or a mixture of both), 2 to 3 cloves of garlic, salt to taste, and oregano.

Mix everything well with an immersion blender.

Add coarsely chopped pieces of lemon zest.

Wash the potatoes well and cut them into larger crescents (they can be peeled), then thoroughly dry them.

Put the potatoes in a large plastic bag, pour over the lemon mixture, and let it marinate for at least 30 minutes.

Meanwhile, preheat the oven (190°C static, 180°C convection).

Line a baking tray with parchment paper and pour out the entire contents from the bag, spreading it evenly. Remove pieces of lemon zest.

Bake for about 1 hour. Halfway through baking, turn the potatoes to form a nice crust on all sides. If needed, you can extend the baking time for a more crispy texture.

Brush the baked potatoes with the sauce underneath using a brush and sprinkle with additional oregano.