Recipe: Greek Roasted Potatoes for Courtney

Greek Roasted Potatoes
Yield: 4 servings

2 pounds large russet or Idahoe potatoes, peeled and quartered lengthwise
1/2 c. water
1/4 c. olive oil
1/4 c. strained fresh lemon juice
2 tsp. dried oregano
2 garlic cloves, finely chopped
Salt and freshly ground black pepper to taste

Preheat oven to 450 degrees F.

Place peeled, quartered potatoes in a pyrex baking pan. Add remaining ingredients and combine well. Bake, uncovered for 50 minutes to 1 hour. Toss in pan during baking and add more water, if necessary, during baking. When done, potatoes will be light golden brown and soft.