| 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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