• 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
  • 1 Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam – that sounds like a great idea!
  • 2 Put all the ingredients into a baking pan large enough to hold them.
  • 3 Season generously with sea salt and black pepper.
  • 4 Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
  • 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 Bake for 40 minutes.
  • 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 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 This will take about another 40 minutes.
  • 10 Do not be afraid of overcooking the potatoes- they will be delicious.
  • 11 Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.