Preparation:

Peal and cut potatoes into 6ths lengthwise. Place wedge side up and side by side one layer thick in a metal cooking pan approximately 9"x 13"x 3" deep (not a tin foil pan). If there is space for more potatoes, cut up more potatoes and fill in the spaces. Add a cup of lemon juice and add water until the potatoes are a little more than halfway covered. Cut thin slices of butter and place on sporadically over potatoes at least 4 inches from each other. Sprinkle garlic salt over potatoes (to smell). Lightly sprinkle oregano, salt and black pepper over potatoes.

Cooking:

Cover pan with foil making sure it is sealed very well. Place pan on stove top burner at low heat. Check occasionally to see if liquid has evaporated from pan and if potatoes have cooked, add a little water if pan is drying. Cook until potatoes are almost soft but still firm. The step can take about 45 minutes.

After cooking on stove top, remove foil and place in oven at 350 to 400 degrees for about 30 minutes to finish cooking or until liquid has evaporated and potatoes are browned.

After potatoes have been browed in oven, place in broiler for additional 5 to 10 minutes to lightly crisp, turning or flipping potatoes to brown bottoms. This step can be done in oven, however will take longer to complete.