Easy Greek-style lemon rosemary potato wedges that are about as soothing to the soul as comfort food can get.
Preheat oven to 325° F
Clean the potatoes to your liking. You can either scrub and dry or peel, rinse and dry. Slice the potatoes in half lengthwise and then slice each half into 2 or 3 slices depending on the size of the potato and your desired wedge size
Place the potatoes in a large bowl with 2 tbsp of the olive oil, rosemary, salt and pepper and toss to coat the potatoes.
Spread the sliced potatoes in a single layer across a 9 x 13 glass baking dish. Add in the remaining ingredients into the baking dish. Bake the potatoes they are tender in the center and slightly crisp on the edges, tossing every 30 minutes. For a more softer center toss and bake an additional 30 minutes
Garnish with fresh lemon slices and serve immediately.