Greek Roasted Lemon Potatoes

These potatoes roast in a bath of olive oil, lemon juice and water, so they turn soft and tangy inside while the edges brown. Make a big pan with market potatoes when you're feeding a crowd.

Serves 8 · 1½ hours

Ingredients

• 8 large potatoes, peeled and cut into large wedges (6 to 7 per potato)
• 4 garlic cloves, minced
• ½ cup olive oil
• 1 cup water, plus ½ cup more as needed
• 1 tablespoon dried oregano, plus more for sprinkling
• Juice of 1 lemon
• Sea salt
• Coarsely ground black pepper

Instructions

1. Heat the oven to 420°F. If you like, lightly grease a baking pan big enough to hold all the potatoes.
2. Put the potatoes, garlic, olive oil, 1 cup water, oregano and lemon juice in the pan and season generously with salt and pepper.
3. Toss everything together with clean hands until the potatoes are evenly coated. The garlic will settle into the liquid, where it flavors the potatoes without burning.
4. Roast for 40 minutes, until the tops are golden brown.
5. Turn the potatoes so the pale sides face up, then season with a little more salt, pepper and oregano. If the pan looks dry, add ½ cup water.
6. Return to the oven and roast for about 40 minutes more, until the second side is browned too. Don't worry about overdoing it; these are best well browned.

Tips

• For a richer flavor, dissolve a bouillon cube in the water and go easier on the salt.

Adapted from CookLime.