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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Another recipe from the newspaper. Thought it sounded interesting. Ingredients:
2 to 2 1/2 lbs all purpose potatoes, peeled and cut into thick fingers or wedges |
1/4 tp 1/2 cup extra virgin olive oil, as needed |
3 lemons |
sea salt |
1/2 to 1 tsp greek oregano, crumbled between your hands |
black pepper |
5 to 8 garlic cloves, thickly sliced |
Directions:
1. Preheat oven to 400. In large baking pan, arrange potato pieces and cover with about 1/2 inch of water. Drizzle with half the olive oil and the juice of 1 lemon, tossing the lemon rinds into the pan alongside the potatoes. Sprinkle to taste with sea salt, oregano and pepper, and place in oven for about 20 minutes.
2. Squeeze the second lemon over the potatoes, adding the rind; then toss potatoes using a spatula, taking care not to break them up too much, and scatter pieces of garlic around pan. Add more olive oil if needed. Return to oven.
3. Bake an additional 15 minutes or so; remove from oven, toss around a bit, then return for 5 minutes.
4. Remove from oven, squeeze the last lemon over the top and scrape up all yummy pan juices along with the potatoes. Serve right away.
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