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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe comes from the Lucas Estate in Mesquite, Texas. I purchased this collection in 1990. Ingredients:
4 large russet potatoes |
1/2 cup lemon juice |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
4 cloves garlic minced |
1 tablespoon dried oregano |
1 cup extra virgin olive oil |
1/2 teaspoon paprika |
Directions:
1. Peel and wash potatoes then cut them lengthwise into quarters and place in a bowl.
2. Pour lemon juice over them and toss then add salt, pepper, minced garlic, oregano and oil.
3. Mix well and marinate at least 1 hour then preheat oven to 425.
4. Arrange potatoes in one layer in baking pan.
5. Pour marinade over top and sprinkle with paprika.
6. Cover pan and put on lower rack of oven then bake 25 minutes.
7. Uncover and bake 30 minutes or until potatoes are tender and crispy on top then serve hot.
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