Roasted Potatoes

Roasted Potatoes

Claire is a mongrel, but if her taste buds are any hint, she must have a lot of Irish blood running through her veins. Claire likes potatoes cooked just about any way, but this is one of the best.

Ingredients:

8 medium potatoes (4 pounds), peeled and cut into 1 1/2 inch cubes
Juice from 3 fresh lemons (about 1/2 cup)
1/4 cup vegetable oil
1 tablespoon olive oil
2 teaspoons salt
1/2 teaspoon black pepper
1 1/2 teaspoons oregano
4 cloves garlic, minced
2 1/2 cups hot water

Preparation:

Preheat the oven to 450 degrees. Toss together all ingredients except the hot water in a deep, flat pan about 8 X 12 inches. Add the water. Bake, uncovered for about 1 1/4 – 1 1/2 hours. During the final 20 minutes, the water will evaporate and the potatoes will form a crisp, brown crust.

These are delicious as a side dish, or can be sprinkled with feta cheese and served with roasted red bell peppers and a green salad. They can be eaten hot, warm or cold. Feel free to add more garlic, if you like—Claire always does.