Lemon Roast Potatoes

  •  4 lb (2 kg) (8-10) potatoes, peeled
  • 1 cup (250 ml) water 
  • 1/2 cup (125 ml) lemon juice
  • 1/3 cup (75 ml) olive oil
  • 3 cloves of garlic, minced
  • 2 tsp. (10 ml) salt
  • 2 tsp. (10 ml) oregano
  • 1 tsp. (5 ml) pepper 

1. Cut potatoes lengthwise into thick wedges; place in 13"x9" baking dish. 

2. Whisk together water, lemon juice, oil, garlic, salt, oregano and pepper; pour over potatoes, turning to coat evenly. 

3. Bake in 325F (160 C) oven, gently turning occasionally to keep potatoes well moistened, for about 2 hours or until potatoes are very tender and most of the liquid has evaporated. 

This entry was posted on Tuesday, May 12th, 2009 at 11:29 and is filed under Israeli Recipes. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.

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