Use Yukon Gold or russet potatoes for the best texture and taste.
Slice them into wedges to get crispy edges and soft centers.
Toss with olive oil, lemon juice, garlic, and oregano for flavor.
Roast at 400°F, flipping once for even crispiness.
Let them brown until golden and tender inside.
Sprinkle fresh parsley or feta for extra Greek flair.
Serve hot with tzatziki or your favorite grilled dish.