Greek Herb Roasted Potatoes

Prep - 15 min
Roasting - 1.5 h
Serves 6

1/4 c water
3 T lemon juice
1 T olive oil
1 t each dried oregano leaves and salt
6 medium-size potatoes (yukon gold)
2 bay leaves (optional)

1. Preheat oven to 350 F. In a 9x13 baking dish, whisk water with lemon juice, oil, oregano and salt. Peel potatoes then cut into large chunks. Place in dish, toss to coat and tuck in bay leaves.

2. Roast, uncovered in the centre of a pre-heated oven, stirring occasionally until potatoes are tender (about 1.5 hrs). If water evaporates before potatoes are done, pour in a few more T of wter when needed. Remove bay leaves before serving.