Friday, April 4, 2014

Greek Lemon Potatoes

4 russet potatoes, cut into 1/4 inch rounds with peel on
1/4 C. lemon juice, fresh squeezed
1 T. olive oil
1 1/2 tsp dried oregano
2 tsp lemon zest
3 minced garlic cloves
2 tsp salt

Pre heat oven to 450. In a large bowl mix all ingredients except for potatoes and cheese. Toss in potatoes and turn until all covered in marinade. Spray baking spray in 9 X 13 pan and layer potatoes. Cover with 1 cup boiling water. Bake uncovered until almost all liquid has evaporated and potatoes are tender , about 40 min.

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