- 2 pounds russet potatoes, peeled
- oregano, crushed
- olive oil
- juice of 2 lemons
- additional olive oil for drizzling
Pre-heat oven to 400°F.
Peel and cut the potatoes into long wedges.
In an oven-safe baking dish, arrange the potato wedges and season with salt and oregano.
Drizzle with olive oil and add the lemon juice.
Pour enough water to cover the potatoes.
Bake until the water has been absorbed and/or evaporated.
Drizzle additional olive oil over the top of the potatoes and return to the oven to brown.