| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
April 1993 |
1 |
servings |
INGREDIENTS
| 3 |
lg |
Russet potatoes; (about 2 1/2 pounds |
|
|
; total), peeled, |
|
|
; cutlengthwise into |
|
|
; 6 wedges |
| 1/4 |
c |
Fresh lemon juice |
| 1/4 |
c |
Butter; melted (1/2 stick) |
| 1 |
|
Head garlic; peeled, crushed |
INSTRUCTIONS
Preheat oven to 375F. Combine potatoes, lemon juice, butter and crushed
garlic in large bowl and toss to coat well. Spread potato mixture evenly in
large baking pan. Bake potatoes until tender, about 45 minutes. Transfer
potatoes to platter and serve.
Serves 6.
Bon Appetit April 1993
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