Greek Style Lemon Potatoes

From Sunset magazine. The lemon flavor is pronounced so if you don't love lemon, you might want to cut back on the amount of juice used or omit the zest.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 4  large russet potatoes, scrubbed and sliced crosswise into 1/2-in .-thick rounds
• 1⁄4 cup lemon juice
• 1  tablespoon olive oil
• 1 1⁄2 tablespoons oregano leaves, chopped (I used about 1 1/2 tsp dried oregano)
• 2  teaspoons lemon zest
• 3  garlic cloves, minced
• 2  teaspoons salt
• 2⁄3 cup  crumbled feta cheese

Directions

1. Preheat oven to 450° and butter a 9- by 13-in. baking dish.
2. In a large bowl, toss potato slices with lemon juice, olive oil, oregano, lemon zest, garlic, and salt; layer slices in baking dish.
3. Pour 1 cup boiling water over potatoes and bake, uncovered, until most of the water has evaporated and potatoes are tender, about 30 minutes (mine took longer).
4. Top with feta and bake until golden, about 15 minutes more.