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Lemon Roast Potatoes Categories: vegetables, vegetarian, side dish, diabetic 4 lb potatoes; 8 to 10-peeled water 1/2 cup lemon juice 1/3 cup oil; olive 3 garlic cloves -minced 2 teaspoon salt 2 teaspoon oregano; dried pepper Cut potatoes lengthwise into thick wedges; place in 13"x9" (3L) baking dish. Whisk together water, lemon juice, oil, garlic, salt, oregano and pepper; pour over potatoes, turning to coat evenly. Bake in a 325F oven, gently turning occasionally to keep potatoes well moistened, for about 2 hours or till potatoes are very tender and moist and most of the liquid has evaporated. SERVES: 8 Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE Source: _Canadian Living's Country Living_ Yield: 8 servings |
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