Greek Lemon Roasted Potatoes, Martha Stewart - cooking recipe

Ingredients

4 lbs russet baking potatoes, peeled and quartered (~8 medium potatoes, YOU MUST USE BAKING POTATOES!)
1 cup water
1/2 cup olive oil
1/2 cup freshly squeezed lemon juice (about 3 lemons)
1 tablespoon dried oregano, preferably broken-leaf greek,plus more for garnish
1 tablespoon kosher salt
fresh ground black pepper

Preparation

Heat oven to 500 degrees.
Place potatoes in a 10 X 15 inch baking dish.
Add water, olive oil, lemon juice, dried oregano, salt and pepper.
Toss potatoes until well coated.
Bake uncovered about 50 minutes, until fork-tender and brown on the edges.
Turn potatoes halfway through for even browning; add more water if all the liquid has been absorbed.
If desired, garnish with oregano.
Serve.