Wash and peel the potatoes. You can do this using a potato peeler or a good ol' sharp pairing kitchen knife.
Cut into wedges, being sure to cut the pole to pole (not along the equator). From there, cut into 2-4 pieces per half, depending on the size.
Place the potato wedges in a bowl and start by drizzling one tablespoon of olive oil over the potatoes
Proceed to toss them in the oregano along with some salt and pepper.
Place the seasoned potatoes in a single layer in a shallow baking pan & pour the remaining olive oil, and half the water in between the gaps.
Squeeze a generous amount of fresh lemon juice over the potatoes.
Cook for 45 mins-1 hours, checking halfway through. Note that you may need to add a little more water at the halfway point.
The Greek lemon potatoes are done when they are easily pierced with a fork and are golden brown. Serve immediately, along with some of the olive oil sauce from the pan.
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