Serves 4-6

Ingredients:

• 6 medium white potatoes, peeled and cut into 4's lengthwise.
• 1/2 C lemon juice
• 1/2 C extra virgin olive oil
• 1/4 lb. butter
• 1 Tbsp Greek oregano
• 3/4 C water
• salt and fresh ground pepper to taste
• sweet paprika

Directions:

• Preheat oven to 400 F.
• Put all ingredients except paprika in a large bowl and mix with your hands.
• Transfer all ingredients into a 9x12x2-inch baking pan, dust top with paprika, cover with aluminum foil and bake in middle of oven for 40 minutes until potatoes are fork tender.
• Uncover and bake 10-15 minutes more, until all clear liquid has been absorbed.  The oil should be the only liquid left in the pan.
• Potatoes should be soft on the inside and a little crispy at the edges.  If not, leave them in the over for an additional 5-10 minutes.  Do not burn them.
• Pull from the overn and serve hot.

Note:  This is a traditional dish using russet potatoes.  Other potatoes to use that work very well are small red and Yukon Gold.  Use other herbs such as rosemary, thyme or other aromatic herbs to your taste.  If potatoes are small, simply cut in half or leave whole.