4 potatoes, sliced into thick rounds (or 4-8 fingerlings quartered)
1/4c. lemon juice
1 tbl. olive oil
1 1/2 tbl. oregano leaves, chopped
2 tsp. lemon zest
3cloves garlic, minced
2 tsp. salt
2/3c. crumbled feta cheese

Preheat oven to 450 and butter a 9x13 baking dish. In a large bowl, toss potato slices with lemon juice, olive oil, oregano, lemon zest, garlic, and salt; layer slices or quarters in baking dish. Pour 1c. boiling water over potatoes and bake, uncovered, until most of the water has evaporated and potatoes are tender, about 30 minutes. Top with feta and bake until golden, about 15 minutes more.