Place potato wedges in saucepan and cover with cold water, add 1 tsp of salt and bring to a boil cooking for only 3-5 minutes.
Drain well and place in a roasting pan with the lemon wedges, garlic, onions and bay leaves. (for barbecue, make a pan frame of foil large enough to hold all the potatoes, spray or brush with oil and place the same ingredients in).
Combine the lemon juice, water and tomato paste in a small bowl and add the spices and herbs and mix together well. Pour the spice mixture over the potatoes in the pan (foil) and toss together lightly.
Drizzle oil over top and cook in preheated oven for 35-40 minutes, or until the potatoes are tender and all the liquid has been absorbed. Turn the mixture frequently with a metal spatula.
Potatoes should be slightly crispy and brown and red in colour.
Can be served on it's own as an appetizer with dip, or with meat and poultry.