bonus recipe - Greek potatoes

Another recipe by my friend Read W, adapted from New Recipes from Moosewood Restaurant. I haven't made this dish, but I got to taste it on Saturday night. The potatoes come out so tender that at first I thought they were gnocchi.

3 lbs potatoes, diced (boiling potatoes would be best for texture, [Read] used Yukon gold)
1/2 cup lemon juice
3 oz olive oil
1 tsp salt (more if your liquid is unsalted)
1/2 tsp pepper
1-1/2 tsp dried oregano
2 garlic cloves, minced
2 cups boiling water (or stock; I used boiling water and some shoyu)
Parsley, chopped
(Feta, crumbled)
Oil a large shallow baking dish. Combine the first 7 ingredients, set on a middle rack in a 500F oven, and pour in the boiling water. Bake, uncovered, about 50 minutes, stirring occasionally. Add more boiling water if needed until potatoes are cooked through, but you want the water to boil away by the time the potatoes are done. Add the parsley, and the feta if you want it to be more of a main dish.