Greek Lemon Roasted Potatoes, Martha Stewart

Ingredients

• 4 lbs russet baking potatoes, peeled and quartered (~8 medium potatoes, YOU MUST USE BAKING POTATOES!)
• 1 cup water
• 1/2 cup olive oil
• 1/2 cup freshly squeezed lemon juice (about 3 lemons)
• 1 tablespoon dried oregano, preferably broken-leaf greek,plus more for garnish
• 1 tablespoon kosher salt
• fresh ground black pepper

Directions

1. 1

   Heat oven to 500 degrees.

2. 2

   Place potatoes in a 10 X 15 inch baking dish.

3. 3

   Add water, olive oil, lemon juice, dried oregano, salt and pepper.

4. 4

   Toss potatoes until well coated.

5. 5

   Bake uncovered about 50 minutes, until fork-tender and brown on the edges.

6. 6

   Turn potatoes halfway through for even browning; add more water if all the liquid has been absorbed.

7. 7

   If desired, garnish with oregano.

8. 8

   Serve.