5 Russet potatoes, peeled and cut into wedges
Juice of 2 lemons
About 1/4 cup extra virgin olive oil (EVOO)
Flaky sea salt, to taste, and for serving
Place the potatoes in cold water in a 4-6 quart pot and bring to a rolling boil. Salt the water liberally and cook the potatoes to just tender, about 12 minutes; drain and return to the hot pot. Add the lemon juice and stir in the EVOO, four turns of the pot, in slow stream. Season with flaky sea salt, to taste.