Greek Potatoes (Oven-Roasted and Delicious!)

Ingredients

• 8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
• 4 garlic cloves, minced (more garlic is a good thing, less garlic is a no-no for this recipe)
• 1/2 cup olive oil
• 1 cup water
• 1 tablespoon oregano (get the Mediterranean, it's the best!)
• 1-1 1/2 lemon, juice of
• sea salt
• fresh coarse ground black pepper

Directions

1. 1

   Preheat oven to 440°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!

2. 2

   Put all the ingredients into a baking pan large enough to hold them.

3. 3

   Season generously with sea salt and black pepper.

4. 4

   Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.

5. 5

   The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.

6. 6

   Bake for 40 minutes.

7. 7

   When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.

8. 8

   Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.

9. 9

   This will take about another 40 minutes.

10. 10

    Do not be afraid of overcooking the potatoes- they will be delicious.

11. 11

    Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.