6-8 Yukon gold potatoes, scrubbed w skin on
4-5 lemons to make 1/3 cup of lemon juice
1 tablespoon dried oregano
1/2 teaspoon garlic powder
4-6 tablespoons olive oil
1/3 cup water
Sea salt and pepper
Preheat oven to 450. Slice potatoes into wedges and transfer to bowl. Pour over lemon juice, drizzle olive oil, add oregano and garlic powder, salt and pepper and massage well with hands. Place in a baking sheet with parchment paper that is at least 1/2 inch deep and not too large. Pour in water, you want the potatoes to be in the water at least 1/4 way up. Roast for 15 minutes. Then baste the potatoes or flip. Roast another 20-25 minutes until golden brown with crisp edges. Let cool and serve!