Lemon Roasted Potatoes with Oregano
2 lbs. large russet potatoes, peeled
½ cup olive oil
¼ cup fresh lemon juice
1 clove garlic, minced
2 tsp. dried oregano
Sea salt and fresh ground pepper to taste
Preheat oven to 400°
Cut potatoes in half (lengthwise), then cut again in half (crosswise). Arrange potatoes in a single layer on a 9"x13" baking dish. Add olive oil, lemon juice, garlic and oregano.
Season to taste with salt and pepper. Using your hands, toss potatoes to coat thoroughly with oil and seasonings. Pour 1 cup water into the pan.
Bake, uncovered for 30 minutes. Turn potatoes and continue to bake until tender (about 15 - 30 minutes), pierce with the tip of a knife to check for tenderness. Potatoes will be just lightly brown. Let stand in the baking dish for 10 minutes before serving.