Greek Taters

8 large potatoes, peeled, cut into large wedges (about 6-8 wedges per potato)
4 garlic cloves, minced
1 cup water
1 tablespoon oregano
1-1 1/2 lemon, juice of
sea salt
fresh coarse ground black pepper

1. Preheat oven to 440°F.

2. Put all the ingredients into a baking pan large enough to hold them.

3. Season generously with sea salt and black pepper.

4. Give everything a good mix

5. The garlic will drop into the water/oil solution but its flavor 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.

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