Tip 1: if you're using chicken buillon, then lessen your sea salt, go by feel
Tip 2: this takes ages so do something else while you're at it :)
Tip 3: snatch the caramelized ones first before someone else does!
8 large potatoes, peeled, cut into wedges
4 garlic cloves, minced. Add more if you want but don't make it less
1/2 cup olive oil
1 cup water
1 tablespoon dried oregano
1 lemon, juiced
fresh coarse ground black pepper
Preheat oven to 420F.
Spray your pan with oil.
Put all ingredients into the baking pan and give it a good toss.
Bake for 40 minutes.
When a nice golden brown crust has formed on the potatoes, give it a good stir to expose the white underside. Season lightly with a bit more sea salt and pepper and a light sprinkling of oregano.
Add 1/2 cup more water if pan looks to be getting dry. Pop back into the oven and brown the other side.
-AcousticChef.... cookin' one tune at a time!