See the Recipe Below
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| Photo Credit |
Ingredients:
8 large potatoes,
peeled, cut into large wedges (about 6-7 wedges per potato)
4 garlic cloves,
minced (more garlic is a good thing, less garlic is a no-no for this recipe)
1/2 cup olive oil
1 cup water
1 tablespoon dried
oregano (get the Mediterranean, it's the best!)
1 lemon, juiced
sea salt
fresh coarse ground
black pepper
Directions:
Preheat oven to
420°F A reviewer has suggested spraying the baking pan with Pam - that sounds
like a great idea!
Put all the
ingredients into a baking pan large enough to hold them.
Season generously
with sea salt and black pepper.
Make sure your hands
are very clean and put them in the pan and give everything a toss to
distribute.
The garlic will drop
into the water/oil solution but its flavour will permeate the potatoes, and
this way, it won't burn.
Bake for 40 minutes.
When a nice
golden-brown crust has formed on the potatoes, give them a stir to bring the
white underside up, season lightly with a bit more sea salt and pepper and just
a light sprinkling of oregano.
Add 1/2 cup more
water if pan appears to be getting dry, and pop back into oven to brown other
side of potatoes.
This will take about
another 40 minutes.
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