Greek roasted potatoes are maximal umami. Start with some starchy potatoes, like Russets, slice lengthwise into about six pieces. Preheat oven to about 425 degrees. Put potato slices in a big casserole pan and add about 3 cloves minced garlic, ground black pepper, about a tablespoon dried oregano, a big drizzle of olive oil, about 1/4 cup water, stir around, cover loosely with some foil, and stick in the oven. Cook for about 30-45 minutes, stirring once or more to unstick potatoes from the pan. Remove foil, sprinkle on some salt, add some water if dry, stir and cook another 15 minutes or until done. Remove from oven and then drizzle on juice of about 1-2 lemons and salt to taste. Stir. Serve, Yum. Key flavorings are garlic, oregano, pepper, salt, olive oil and lemon. This side dish might cost you about two bucks tops.