Greek Potatoes "Oven-Roasted and Delicious!"

These potatoes are a staple in our home. Whether accompanying roast lamb or chicken, or just on their own, we have them a couple of times a week. They are delicious and the ones that get overly-brown in the pan and stick a bit are MINE! Clean up is a little tricky with this recipe, unless you line your pans with foil, but I find that just filling the pan up with hot, sudsy water and forgetting for an hour (something I apparently have no problem doing ;-)) helps a lot.

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 dried oregano (get the Mediterranean, it's the best!)

1 lemon, juiced

sea salt

fresh coarse ground black pepper

Instructions:

1. Step 1
   Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!
2. Step 2
   Put all the ingredients into a baking pan large enough to hold them.
3. Step 3
   Season generously with sea salt and black pepper.

1. Step 4
   Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
2. Step 5
   The garlic will drop into the water/oil solution but its flavour will permeate the potatoes, and this way, it won't burn.
3. Step 6
   Bake for 40 minutes.

1. Step 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.
2. Step 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.
3. Step 9
   This will take about another 40 minutes.

1. Step 10
   Do not be afraid of overcooking the potatoes- they will be delicious.

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