2 tbs. Greek oregano
1 cup olive oil
1 cup fresh lemon juice
salt and pepper to taste
6 lbs. roasting potatoes, peeled and cut lengthwise into six wedges
water
Place the potatoes in a large roasting pan and toss with the lemon juice, garlic, olive oil and oregano. Season well with salt and pepper Bake approx. 1 hour Add a little water to the pan during baking if necessary to keep the pan juices from drying out.
