Greek Lemon Roasted Potatoes

A healthy fresh way to cook potatoes.

Ingredients

4 large russet baking potatoes, (8 medium), peeled and quartered
1/2 Cup olive oil
1/2 Cup freshly squeezed lemon juice, (3 lemons)
1 Tablespoon dried oregano, preferably Greek oregano, plus more for garnish
1 Tablespoon salt
1/4 Teaspoon freshly ground black pepper

Directions

Heat oven to 500 degrees. Place potatoes in a metal roasting pan large enough to fit potatoes in a single layer.

Add 1 cup water, olive oil, lemon juice, dried oregano, salt, and pepper. Toss potatoes until well coated.

Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes.

Turn potatoes halfway through for even browning; add water if all the liquid has been absorbed, before they have fully browned. If desired, garnish with oregano; serve.