| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Potatoes, Wrv | 4 | Servings | |
INGREDIENTS
| 1/2 | c | Vegetable oil |
| 4 | Cloves garlic, mninced | |
| 3 | T | Fresh lemon juice |
| 2 | t | Tabasco |
| 1 | t | Fresh thyme, chopped or |
| 1/4 | t | Dried |
| 2 | Russet potatoes, cut 8 | |
| wedges each |
INSTRUCTIONS
Preheat oven to 400~. Whisk oil, cloves, lime juice, Tabasco and thyme in small bowl to blend. Season with salt. Arrange potatoes in 13x9x2" baking dish. Set aside 1/4 c dressing; pour remaining over potatoes and toss to coat. Let stand 30 minutes. Roast potatoes until crisp and brown, turning occasionally, about 1 hour. Drizzle reserved dressing over potatoes. Source: Bon Appetit From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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