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Arrange a rack in the middle of the oven and heat the oven to 425ºF. Coat a 9x13-inch baking dish with cooking spray.
Coarsely chop 4 garlic cloves and place in a large bowl. Add ½ cup lemon juice, ⅓ cup olive oil, ¼ cup yellow mustard, 2 teaspoons dried oregano, 1 teaspoon kosher salt, and several grinds of black pepper, and whisk to combine.
Cut 2 pounds Yukon Gold potatoes into 1-inch thick wedges, add to the bowl, and toss to combine. Pour everything into the baking dish and spread into an even layer. Pour ½ cup water over the potatoes. Cover the baking dish tightly with aluminum foil.
Bake until the potatoes are fork tender, about 1 hour. Uncover and bake until the liquid is evaporated and the potatoes begin to brown, 15 to 20 minutes more.