Ingredients
• 1 lb round potatoes (Yukon gold, Russet etc.)
• 6 cloves garlic, minced
• 4-6 tbsp olive oil
• 1 tsp dried oregano (I use more – about 1.5 tbsp)
• 1 lemon, juice only (I use 2 lemons – love the lemony taste!)
• 1 cup water (more as needed)
• Kosher salt and pepper to taste
Instructions
• Preheat oven to 375F.
• Peel potatoes and cut into quarters.
• Put remaining ingredients in a bowl and whisk.
• Toss the potatoes in the liquid mixture.
• Spread on baking sheet uncovered at 375F until tender about 90 minutes (less time if using convection).
Stir often, so that all the potato surfaces are coated. Add more water as needed – there should always be moisture in the pan.
Source: http://betterthantakeout.blogspot.ca/2011/09/greek-style-potatoes-with-oregano-and.html