Ingredients
8 potatoes, peeled and wedged (6-8 wedges each)
1/4c lemon juice, must be freshly squeezed!
1/4c extra virgin olive oil
2 tsp sea salt (seems like a lot but not as good w/less!)
1 1/2 tsp Greek Oregano
4-6 garlic cloves, pressed
3c hot distilled water

Instructions
Toss all in 9 x 13 pan and bake 1 - 1 1/2 hours. You will need to watch that your pan doesn't burn dry. Stir every 20 minutes and allow water to evaporate watching closely not to burn. Should be moist and tender. If you want them browned up, add to cast iron skillet and brown to re-warm them...no need for extra oil added. These are delicious with fresh, lightly steamed green beans. Or along side of lentil loaf or oatburgers etc.

Recipe submitted by Linda Stiles <http://www.farnellweb.com/honeybear/>