Lemon and Oregano Potato Wedges

Thank you Robert for serving these taste potatoes.
Ingredients
1 1/2 Kg potatoes, peeled and cut into quarters lengthways
2 lemons
2 Tblsp olive oil
1 tsp dried oregano leaves
Method
Preheat the oven to 180 C, 350 F, Gas Mark 4.
Place the potato wedges in a bowl. Cut the lemons in half and squeeze the juice over the potatoes. Add the oil and oregano and toss to cover evenly. Pour a cup of water into a baking tray. Add the coated potatoes and place the squeezed lemon shells around the potatoes, cut side down.
Bake for 1 hour and 15 minutes until the potatoes are tender.
Serve hot.
Serve with a chilli sauce, BBQ sauce or soy yogurt.
Serve as an accompaniment to a main meal or a salad.

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About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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