Cut the potatoes into large wedges and place in a large deep oven tray. Add the rest of the ingredients and toss everything about so that it is well mixed. Add ¼ cup water to the tray, then cover tightly with foil and bake for 45 minutes.
After the 45 minutes, take the foil off the tray and return the tray to the oven for a further 20-25 minutes or until the water has evaporated and delicious charred edges begin to appear on the potatoes.
* In the event you do not have lemon infused olive oil, you can substitute it with ¼ cup extra virgin olive oil plus 2 tablespoons freshly squeezed lemon juice
