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Greek Potatoes

6 medium potatoes, cubed (about 3 pounds)

½ cup fresh lemon juice (about 2½ lemons)

1/3 cup vegetable oil

1 tablespoon olive oil

2 tsp. salt

½ tsp. black pepper

1½ tsp. dried oregano

2 garlic cloves, minced or pressed

3 cups hot water

chopped fresh parsley

 

Toss together the potatoes, lemon juice, oils, spices and garlic in a deep flat pan, about 8x12 inches.  Add the water.  Bake uncovered for about 1½ hours at 475 degrees.  Stir every 20 minutes, adding more water if needed to prevent sticking.  Be very careful not to burn the potatoes during the last 30 minutes.  During the final 15-20 minutes, allow the water to evaporate until only the oil is left.  Garnish with fresh parsley and serve.

Recipe From: New Recipes from Moosewood Restaurant.