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 to 1/2 lemons, juiced
Kosher salt
Fresh coarse ground black pepper
Preparation
Preheat oven to 440°F Put all the ingredients into a baking pan large enough to hold them. (Spray with cooking oil first). Season generously with kosher salt and black pepper. Give everything a toss to distribute evenly. The garlic will drop into the water and oil but the flavor will permeate the potatoes and it won’t burn. Bake for 40 minutes. 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 salt
