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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 5 |
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I used to drool over the potatoes my aunt made at our huge family reunions, but not be able to eat them because they are traditionally cooked alongside lamb. Here is my vegan-ized version. Enjoy! Ingredients:
5 large russet potatoes, chopped in rather large chunks |
1/3 cup lemon juice |
1 head garlic, chopped fine |
1 tablespoon oregano (dry is fine) |
olive oil (a good amount) |
salt |
Directions:
1. Place all ingredients in corningware or other deep baking dish with cover and mix to coat.
2. Bake at 375 degrees, basting with oil frequently, until potatoes are crispy on the outside, soft on the inside.
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