Preheat oven to 350 degrees F. Spray a 13 x 9-inch baking pan with not-stick spray or lightly oil the pan (your choice).
Scrub the potatoes well, but do not peel them. Cut potatoes lengthwise into thick wedges and place in the prepared baking pan.
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 40 to 60 minutes (depending on the size of your potato wedges), gently turning occasionally to keep potatoes well moistened, or until potatoes are very tender and moist, and most of the liquid has evaporated. The potatoes will be a nice and golden brown all over.
Remove from oven and serve.
Makes 8 servings.
* To cook this dish using small potatoes, I suggest that you halve them, because they taste best when they can absorb more sauce.
Roasted Potato Wedges with Lemon Recipe: https://whatscookingamerica.net/vegetables/potatobakedlemon.htm