Roasted Potato Wedges with Lemon

4 pounds (8 to 10) potatoes, peeled
1 cup water
1/2 cup fresh lemon juice
1/3 cup extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons coarse salt
2 teaspoons dried oregano
1 teaspoon coarsely ground black pepper

Preheat oven to 325 degrees F.

Cut potatoes lengthwise into thick wedges; place in 13 x 9-inch baking dish.

In a small bowl, whisk together water, lemon juice, olive oil, garlic, salt, oregano, and pepper; pour over potatoes, turning to coat evenly.

Bake approximately 1 hour, gently turning occasionally to keep potatoes well moistened, or until potatoes are very tender and moist, and most of the liquid has evaporated. Remove from oven and serve.

Makes 8 servings.