- 8 large potatoes, washed, dried and cut into wedges (6-8 wedges per potato)
- 5 cloves garlic (minced)
- ½ c olive oil
- 1 c water
- 1 ½ T dried oregano
- 1 large lemon (juiced)
- Kosher salt to taste
- Freshly ground pepper to taste
- Cooking spray
Preheat oven to 250 C
Choose a baking pan with sides so that the liquid does not roll off the pan during baking.
Spray the pan with cooking spray.
Put all of the ingredients in a large bowl. Generously season with salt and pepper. Toss to evenly distribute. Pour into baking pan.
Bake for 40 minutes.
When the top has formed a golden brown crust, stir the potatoes to bring the white underside to the top.
If all of the liquids have been absorbed and pan is looking dry, add 1 c water.
Return to the oven for another 40 minutes.
Don’t be afraid of overcooking these- it may seem like a long time, but they are delicious and the cooking time is correct.