| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Greek |
Vegetables |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
White potatoes |
| 1/2 |
c |
Chopped yellow onions |
| 1/4 |
c |
Finely minced garlic |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Dry oregano |
| 1/2 |
ts |
Basil |
| 1 |
c |
Fresh lemon juice |
| 1/2 |
c |
Vegetable oil Water (as needed) |
INSTRUCTIONS
Preheat the oven to 400 F.
In a large baking pan place the peeled and quartered potatoes (add enough
potatoes so that they fill the pan up, 3/4-inch from the top). Sprinkle on
the onions, garlic, salt, pepper, oregano, basil, lemon juice, and
vegetable oil. Add enough water so that the potatoes are just covered. Stir
the ingredients together very thoroughly so that everything is well mixed.
Bake the potato mixture for 45 minutes. Carefully stir the ingredients
together so that they are re-mixed. Bake the potatoes for another 45
minutes, or until they are tender. Remove the potatoes with a slotted
spoon.
Serves 6 to 8
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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