- 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
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.