5 large russet potatoes, peeled and chopped in large chunks
1/3 - 1/2 cup fresh lemon juice
1 bulb chopped garlic (adjust amount to your taste)
1 tablespoon dried oregano
salt to taste
Place all ingredients in corningware or other deep baking dish with cover and mix to coat. There should be reserve oil at bottom of dish. Bake at 375 degrees, basting with oil frequently, until potatoes are crispy on the outside, soft on the inside.