Brush the potatoes clean under cold running tap water. Don’t peel the potatoes because we will roast them with the skins on for extra crunch. Then cut the potatoes into wedges and transfer them to a large saucepan. Add enough water until they are submerged. Also add a pinch of salt.

Place the potatoes over high heat until boiling. Then turn the heat low and simmer them for 5 more minutes. Drain the potatoes. Pour them in a large baking dish.

Slice the lemon and add it to the potatoes. Also drizzle them with the lemon juice, dried herbs and half of the olive oil. Season with a pinch of pepper and salt.

Stir the potatoes well. The the wedges should be coated evenly with olive oil and lemon juice. Then roast the potatoes in a preheated oven at 400°C (200°C) for about 30 minutes until golden and crisp on the outside. Take them out of the oven. Sprinkle with the parsley and remaining olive oil.

Stir well. Then transfer the lemon potatoes to a serving bowl. Sprinkle with extra salt. Serve hot.