4 pounds (8 medium) russet baking potatoes, peeled and quartered
1/2 cup olive oil
1/2 cup freshly squeezed lemon juice (3 lemons)
1 tbsp. dried oregano
1 tbsp. salt
1/4 tsp. freshly ground pepper

Heat oven to 500.  Place potatoes in a 10×15″ baking dish.  Add 1 cup water, olive oil, lemon juice, dried oregano, salt and pepper.  Toss potatoes until well coated.  Bake uncovered about 50 minutes, until fork-tender and brown on the edges.  Turn potatoes halfway through for even browning.  Add water if the liquid has been absorbed.  If desired, garnish with oregano when serving.