| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Greek | Potatoes | 3 | Servings | |
INGREDIENTS
| 1 | lb | Small red new potatoes; scrubbed |
| 1/4 | c | Lemon juice |
| 2 | ts | Olive oil |
| 1 | sm | Clove garlic; peeled and minced |
| 1 | ts | Dried oregano; crushed |
| 1/4 | ts | Salt |
| Freshly gound black pepper to taste | ||
| 1/2 | c | Water |
INSTRUCTIONS
Cut the potatoes into halves, or quarters if larger. Combine the lemon juice, olive oil, garlic and oregano in a small jar. Shake to blend. Line an 8x8 inch pan with aluminum foil. Put the potatoes into the pan and pour the lemon mixture over. Sprinkle with salt and pepper, stirring to coat. Pour in the water. Roast in a preheated 400-degree oven 45 minutes to 1 hour. Turn the potatoes occasionally. The finished potatoes should be tender and browned and will have absorbed the liquid. Posted to MC-Recipe Digest V1 #178 Date: Wed, 31 Jul 1996 16:43:29 -0700 From: Greg Hastings <ghasting@halcyon.com>
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