large russet potatoes, cut into quarters, then cut again, into 2" pieces
lemons, juiced, seeded, reserving the lemon shells
cup olive oil
large cloves garlic, quartered
tablespoon fresh oregano, torn, or, 2 tablespoons dried, and crumbled
tsp fresh rosemary, minced or 2 tsp crumbled, dried
tsp black pepper, freshly ground
In a glass bowl, mix the potatoes, all the spices, garlic, and oil and lemon juice, add the reserved lemon shells, stir and cover with plastic wrap and refrigerate overnight. Heat oven to 400 degrees, place the potatoes in a large pan so that the pieces barely touch each other, sprinkle the garlic over the potatoes, with the herbs from the marinade. Bake for 40 minutes. If done (depends on your range) remove from oven, serve potatoes and garlic in a large bowl. Garnish with additional minced oregano and rosemary, about 1 teaspoonful.