| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Potatoes, Wrv |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Vegetable oil |
| 4 |
lg |
Cloves garlic; mninced |
| 3 |
tb |
Fresh lemon juice |
| 2 |
ts |
Tabasco |
| 1 |
ts |
Fresh thyme; chopped or |
| 1/4 |
ts |
Dried |
| 2 |
lg |
Russet potatoes; cut 8 wedges each |
INSTRUCTIONS
BILLS20086
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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