• 5 Russet potatoes, peeled and cut into wedges
  • Kosher salt
  • Juice of 2 lemons
  • About 1/4 cup EVOO – Extra Virgin Olive Oil
  • Flaky sea salt to taste and to serve


Serves: 4


Place potatoes in cold water in a 4- to 6-quart pot and bring to a rolling boil. Salt water liberally and cook potatoes to just tender, about 12 minutes; drain and return to hot pot.  Add lemon juice and stir in EVOO, 4 turns of the pot in slow stream. Season with flaky sea salt to taste.