Ingredients:
8–10 potatoes, peeled and cut into wedges
1 cup water
1/2 cup lemon juice
1/3 cup olive oil
3 cloves garlic, crushed
2 teaspoons salt
2 teaspoons dried oregano
1 teaspoon black pepper
Directions:
Preheat the oven to 325°F (160°C). In a large measuring cup or bowl, whisk together the water, lemon juice, olive oil, crushed garlic, salt, oregano, and pepper until well combined.
Peel and cut the potatoes into even wedges—red potatoes work well but any variety is fine. Place the potato wedges in a 9×13-inch glass baking dish in a single layer or slightly overlapping.
Pour the liquid mixture evenly over the potatoes so they are well coated. Cover the dish with foil.
Bake for about 2 hours, or until the potatoes are tender and most of the liquid has been absorbed. Uncover for the last 15–20 minutes if you prefer the edges to brown slightly. Baste the potatoes occasionally during baking to keep them moist and flavorful.
Remove from the oven and let rest for a few minutes before serving.
Servings: 6
Preparation time: 30 minutes
Total time: 150 minutes