Lemon Potatoes

This recipe is our attempt to duplicate the lemon potatoes served at Le Petit Greek. If you've ever eaten there you'll remember the potatoes.  We found that parboiling the potatoes before marinading them in the lemon juice helps the lemon flavor penetrate better.  The marinade time is long, but the result is worth planning ahead for.

5-6 medium sized white or red potatoes, peeled and sliced into wedges
1/2 cup fresh squeezed lemon juice
2 cups water
1 teaspoon dried oregano
2 tablespoons olive oil
salt
ground black pepper

Cover the potatoes in water, in a large pot. Bring them to boil, and let boil for about 5 minutes. Drain and rinse with cold water.

Lay potatoes in 1 layer in a baking dish. Combine water, lemon juice and 1/2 teaspoon salt, and pour over the potatoes. Add a little more water if needed to cover the potatoes. Cover, refrigerate, and let the potatoes soak overnight, or for at least 6 hours.

Preheat oven to 450°.  Drain the potatoes, put them back in the baking dish, toss with olive oil, oregano, a little salt and pepper. Roast in the oven for about 30 minutes, uncovered, stirring every 10-15 minutes, until the potatoes are soft and nicely browned.