Ingredients:

• 4 large russet baking potatoes (or 8 medium), peeled and quartered
• 1/2 cup Parthena Extra Virgin Olive Oil
• 1/2 cup freshly squeezed lemon juice (~3 lemons)
• 1 tablespoon Parthena Greek Mountain Oregano, plus more for garnish
• 1 tablespoon Parthena Mediterranian Sea Salt
• 1/4 teaspoon freshly ground black pepper

Directions:

1. Pre-heat oven to 350 degrees.
2. 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.
3. 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.
4. If desired, garnish with oregano; serve.