Peel potatoes and measure all ingredients for marinade. Preheat oven to 375 degrees F.
Cut each potato into eighths and try to keep the potato pieces as uniformly cut as possible so that they cook evenly.
In a bowl, use a whisk to combine, extra virgin olive oil, lemon juice, 2 teaspoons of Greek oregano, 4 large garlic cloves, finely minced, 1 tsp salt and 1/2 teaspoon freshly ground black pepper.
Spread the cut up potatoes out evenly in a baking dish and pour the marinade over the potatoes to coat them well.
Cover potatoes with aluminum foil and seal edges tightly. Place in preheated oven for 50 minutes.
After, 50 minutes, remove the aluminum foil, baste the potatoes and cook for an additional 30 minutes. For the final 5-7 minutes, baste once more and turn the broiler on so that the potatoes get crispy on top.