Preheat oven to 440 degrees. Put all the ingredients into a baking pan large enough to hold them and season generously with sea salt and black pepper. Make sure your hands are very clean and put them in the pan and give everything a toss to distribute. The garlic will drop into the water and oil solution but its flavor will permeate the potatoes, so not to burn. Bake for 40 minutes. When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano. Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes.
Ready in 1½ hour