- 8 medium-big potatoes Spunta/Charlotte
- 4 cloves of chopped garlic
- 1/2 cup of olive oil
- 1 tablespoon of oregano
- 1 lemon in juice
- Sea salt
- Black pepper
Heat the oven at 180° C. Wash, peel and cut the potatoes in large pieces. Place them in a deep and spacious vessel and pour the oil, the lemon, the salt and pepper and the oregano. Mix carefully (using your hands) so that the ingredients cover the whole mixture. Then place the potatoes the one next to the other on the oven baking pan, taking care of the distance between them. Throw the oil-lemon sauce with the spices left from the first “pour”.
Bake for 40 minutes. When the potatoes get a nice gold-brown color, turn them so that the white part of the potato is placed upwards and add some more salt, pepper and oregano. If the potatoes look rather dry, you may add half glass of water in the baking pan. Bake for another 40 minutes.