4 pounds (8 to 10) potato peeled
1 cup water
1/2 cup fresh-squeezed lemon juice
1 cup water
1/2 cup fresh-squeezed lemon juice
1/3 cup extra-virgin olive oil
3 cloves garlic, minced
2 teaspoons coarse salt
2 teaspoons dried oregano
1 teaspoon coarsely-ground black pepper
3 cloves garlic, minced
2 teaspoons coarse salt
2 teaspoons dried oregano
1 teaspoon coarsely-ground black pepper
Preparation:
Preheat oven to 325 degrees F.
Cut potatoes lengthwise into thick wedges; place in 13 x 9-inch baking dish.
In a small bowl, whisk together water, lemon juice, olive oil, garlic, salt, oregano, and pepper; pour over potatoes, turning to coat evenly.
Bake approximately 1 hour, gently turning occasionally to keep potatoes well moistened, or until potatoes are very tender and moist, and most of the liquid has evaporated. Remove from oven and serve.
Makes 8 servings.
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