| |
| |
| 8 |
|
large potatoes, peeled,cut into large wedges (about 6-7 wedges per potato) |
|
| 3 |
|
cloves garlic, minced |
|
| 1/2 cup |
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olive oil |
|
| 1 cup |
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water |
|
| 1 Tbs |
|
oregano (get the mediterranean - it's the best!) |
|
| 1-1 1/2 |
|
lemon, juice of (this is personal preference and depends on how juicy your lemons are) |
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|
|
sea salt |
|
|
|
fresh coarse ground black pepper |
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|
|
| |
| 1 |
Bake for 40 minutes. |
| 2 |
When a nice golden-brown crust has formed on the potatoes, stir to bring the white underside up, season lightly with a bit more sea salt and pepper and just a light sprinkling of oregano. |
| 3 |
Add 1/2 cup more water if pan appears to be getting dry, and pop back into oven to brown other side of potatoes. |
| 4 |
Bake 40 more minutes |
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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