Preheat: Set your oven to 425°F.
Prep Potatoes: Lightly scrub the potatoes clean, taking care not to damage the thin skin. Slice them into 1-inch wedges.
Make Marinade: In a medium bowl, whisk together the lemon juice, olive oil, garlic, oregano, salt, and black pepper.
Toss: Place the potato wedges in a large bowl and pour the marinade over them. Toss with a spoon until every wedge is evenly coated.
Arrange: Pour the potatoes onto a rimmed baking sheet. Space them out evenly, ideally with the flat sides down to maximize crispiness.
Bake: Roast for 20 minutes. Use a spatula to flip the wedges to the other flat side and bake for an additional 10 minutes.
Serve: Remove from the oven when they are fork-tender and serve hot.
