Roasted Greek Potatoes with Oregano and Lemon

2 lbs. large russet potatoes, unpeeled, quartered lengthwise
2 T olive oil
2 t dried oregano
2 - cloves garlic, minced
0 - salt and pepper to taste
1/2 C vegetable stock
1/2 C water
1 - lemon, juice of

Preheat the oven to 450° F. lightly oil a large shallow baking dish just large enough to hold the potatoes in a single layer. Add the potatoes and drizzle with the oil, tossing well to evenly coat. Sprinkle with the oregano, garlic, salt, and pepper. Toss again.

Combine the broth, 1/2 cup water, and lemon juice and pour evenly over the potatoes.

Roast, uncovered, for 50 minutes to 1 hour, or until the potatoes are tender and golden brown, stirring and turning the potatoes with a metal spatula several times during cooking, and adding water as necessary to the dish to prevent excessive sticking.

From Mediterranean Vegan Kitchen