Ingredients
- 4 pounds potatoes (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, whole (juiced)
- Sea salt
- Fresh coarse ground black pepper
How to Make
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Step 1: Preheat oven to 420°F A reviewer has suggested spraying the baking pan with Pam - that sounds like a great idea!
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Step 2: Put all the ingredients into a baking pan large enough to hold them.
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Step 3: Season generously with sea salt and black pepper.
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Step 4: Make sure your hands are very clean and put them in the pan and give everything a toss to distribute.
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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.
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Step 6: Bake for 40 minutes.
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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.
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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.
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Step 9: This will take about another 40 minutes.
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Step 10: Do not be afraid of overcooking the potatoes- they will be delicious.
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Step 11: Note: I often melt a bouillon cube in the water; if you do, make sure to cut back some on the salt.
We hope you enjoy this recipe!
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