Greek Potatoes

  • 6 medium potatoes cubed
  • 1/2 c fresh lemon juice
  • 1/3 c olive oil
  • 2 tsp salt 1/2 tsp pepper
  • 1.5 tsp dried oregano
  • 2 cloves garlic minced
  • 3 cups hot water
  • chopped fresh parsley

Toss together the potatoes, lemon juice, oil, spices and garlic in a 9×15 pyrex.  Add the water.  bake uncovered for about 1/5 hours at 475 deg.  Stir every 20 min or so, adding more water to prevent sticking.  During the last 15-20 min allow the water to evaporate.

Garnish with parsley and serve.

From Jeri— a welcome addition to Pasxa lunch!

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