♦ MAKES 4 SERVINGS

• 4 red potatoes, cut into 1-inch thick wedges
• 2 cups Sun Orchard Lemon Juice
• 1/3 cup olive oil
• ¼ cup chopped dill
• 1 tsp dried thyme
• 1 tsp dried rosemary
• ½ tsp black pepper
• 1 tsp salt

Preheat oven to 350°F. In a large bowl, combine lemon juice, olive oil, dill, garlic, thyme, rosemary, salt and pepper.  Add potato wedges and toss to coat.

Spread potato wedges onto 13×9 in baking dish. Drizzle with excess dressing.

Cover the baking dish with foil and bake until potatoes are soft in the middle, turning occasionally, 60-90 minutes.