4 large yellow potatoes, cut into wedges
2 tbsp olive oil
1/2 cup water
juice of 2 lemons
1 tsp oregano
1 tsp thyme
salt and pepper
1. Preheat oven to 450F. Line a roasting pan with parchment paper. Pan should be large enough to fit potatoes in a single layer.
2. Toss potatoes with olive oil, water, lemon juice, oregano, thyme, salt, and pepper. Place into prepared pan.
3. Bake, uncovered, until fork-tender and brown on the edges, about 50 minutes. Turn potatoes halfway through baking for even browning. Add water if all the liquid has been absorbed.