Lots of potatoes at the Market now - and this sounds like a yummy way to use some! (The lemon caught me eye, but I haven't tried it yet. So, I can't vouch for the quantities, oven temp or cooking time.)
8 large potatoes, peeled, cut into large wedges (about 6-7 wedges per potato)
4 garlic cloves, minced
1⁄2 cup olive oil
1 cup water
1 tablespoon dried oregano
1 lemon, juiced
Fresh coarse ground black pepper
Preheat oven to 420°F.
Put all the ingredients into a baking pan large enough to hold them. Season generously with sea salt and black pepper and give everything a toss to distribute.
Bake for 40 minutes.
When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano.
Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes. This will take about another 40 minutes.