Wash, peel and cut the potatoes into pieces (pieces should be slightly larger than a mouthful)
Arrange the copped potatoes in a large baking pan. Pour olive oil over them and 3 tablespoons of oregano, salt, pepper, squashed garlic cloves and a pinch of dried thyme. Pour the lemon juice over the potatoes and mix well.
Bake the potatoes for 18 minutes (or until they are cooked properly – use a fork and see if they are soft when you drive the fork through them).