3 large Yukon Gold Potatoes, 10 to 12 ounces each. Peeled and cut lengthwise into 6 wedges
6 tablespoons extra-virgin olive oil or for extra zest try Lemon infused extra-virgin olive oil
1/2 teaspoon dried oregano, plus more for garnish
Sea Salt and freshly ground pepper
1/3 cup fresh lemon juice