6 medium potatoes
½ cup fresh lemon juice (less if preferred)
1/3 cup vegetable oil
1 tbsp olive oil
2 tsp salt
1 ½ tsp dried oregano
½ tsp black pepper
2 cloves minced garlic
fresh chopped parsley
1 cup hot water

Cube potatoes and toss together with lemon juice, oils, spices and garlic in a deep flat pan. Add water and bake uncovered for three quarters of an hour at 474°F. Stir every 20 minutes, adding more water if necessary to prevent sticking. Be careful not to burn the potatoes during the last 15 minutes of cooking and allow the water to evaporate until only the oil is left. Garnish with fresh parsley and serve.

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