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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Ingredients:
6 yukon potatoes, unpeeled, cut lengthwise into 6 wedges |
1/4 cup fresh lemon juice (must be fresh) |
1/4 cup butter, melted |
1 head garlic, peeled, crushed |
Directions:
1. Combine in corningware baking dish (the casserole type that uses a lid) and toss to coat well. Bake until potatoes are tender, about 45 minutes.
2. Or, can toss in large bowl then transfer to large baking pan, spreading evenly, and roast. (I like them best in the corningware).
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