Potato Wedges with Oregano
1.6kg potatoes (peeled) (Agria or any large potatoes suitable for roasting)
250ml (1 cup) water
125ml (1/2 cup) lemon juice
125ml (1/2 cup) olive oil
3 tbsp freshly chopped Greek oregano leaves
1 tsp flaky sea salt
1/4 tsp freshly ground black pepper
· Preheat oven to 220°C.
· Cut potatoes into 4-6 wedges (depending on size of potatoes). Place potatoes in a non-reactive roasting tray.
· Add water, lemon juice, olive oil, oregano, salt and pepper.
· Place into preheated oven for 30 minutes. Turn potatoes so they can brown evenly (you may need a little more water if liquid has evaporated).
· Reduce oven temperature to 180°C and bake potatoes for a further hour or until fork tender and brown on the edges.