Batata bil Foron (Oven-Roasted Potatoes with Herbs)

Preheat your oven to 220°C (425°F). Wash and scrub the potatoes thoroughly; there's no need to peel them unless you prefer. Cut the potatoes into even wedges or chunks, about 2-3 cm (3/4-1 inch) thick, ensuring they are roughly the same size for even cooking.

In a large mixing bowl, combine the potato wedges with olive oil, minced garlic, 1 teaspoon of salt, and the black pepper. Toss well to ensure every piece is thoroughly coated.

Spread the potatoes evenly onto a large baking sheet in a single layer. Be sure not to overcrowd the pan, or they will steam instead of roast. Reserve some space between pieces.

Roast the potatoes in the preheated oven for about 40-45 minutes, flipping them halfway through, until they are golden brown and crispy on the edges and tender inside. If you like extra crispness, you can turn on the broiler for the last 2-3 minutes, but watch closely to prevent burning.

Remove the potatoes from the oven and immediately sprinkle with the parsley, thyme, and mint. Drizzle with lemon juice and toss gently to combine. Season with additional salt to taste.

Serve hot, warm, or even at room temperature—these potatoes are delicious any way. Move them to a serving platter and enjoy the crispy, herby goodness.