Lemon Roast Potatoes
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
potatoes
|
|
| 1 | cup |
water
|
|
| ½ | cup |
lemon juice
|
|
| ⅓ | cup |
vegetable oil
live |
|
| 3 | each |
garlic cloves
minced |
|
| 2 | teaspoons |
salt
|
|
| 2 | teaspoons |
oregano
ried |
|
| 1 | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
potatoes
|
|
| 237 | ml |
water
|
|
| 118 | ml |
lemon juice
|
|
| 79 | ml |
vegetable oil
live |
|
| 3 | each |
garlic cloves
minced |
|
| 1E+1 | ml |
salt
|
|
| 1E+1 | ml |
oregano
ried |
|
| 5 | ml |
black pepper
|
|
Directions
Cut potatoes lengthwise into thick wedges; place in 13"x9" (3L) baking dish.
Whisk together water, lemon juice, oil, garlic, salt, oregano and pepper; pour over potatoes, turning to coat evenly.
Bake in a 325F oven, gently turning occasionally to keep potatoes well moistened, for about 2 hours or until potatoes are very tender and moist and most of the liquid has evaporated.
