Ingredients
- 900 g large potatoes, peeled
- 4 tablespoons olive oil
- 120 ml lemon juice
- 2 teaspoons dried oregano
- 3 garlic cloves, very finely chopped
- salt & pepper, to taste
- 120 ml water
Method
- Preheat the oven to 230 deg. C.
- Cut the potatoes into quarters or eighths, lengthwise, and place in a large, shallow baking dish.
- Add the remaining ingredients and baste the potatoes in these ingredients so that they are covered with them.
- Bake at the TOP of the oven, UNCOVERED, for approximately one hour, or until lightly golden, crisp on the outside and soft inside.
- Rearrange the potatoes, and add a little more water during cooking, if necessary.
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