"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Lemon Roast Potatoes Recipe

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This recipe for Lemon Roast Potatoes, by , is from The Dupuis Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Dad

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs yukon gold potatoes or 3lbs other waxy potatoes, peeled
1/2 cup fresh squeezed lemon juice
1/3 cup olive oil
2 garlic cloves, minced
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
2 cups chicken broth

Directions:
Directions:
Peel potatoes and cut them in half (from medium size potatoes, quarter if large).
Let them stand in water while preparing sauce.
Combine all other ingredients in a gallon size Ziploc« Bag, and shake to combine.
Dry off the potatoes, and put all of them in the bag and let marinate for 2 hours.
Preheat oven to 400║.
Put the potatoes and marinade in a large casserole, preferrably a white pyrex, approximately 13 x 9 x 3 oval.
Roast for 1 hr. 10min., turning occasionally.
There should be plenty of sauce left after roasting.
You can put these under the broiler for 5 minutes to crisp them up if you prefer.

Number Of Servings:
Number Of Servings:
5-6
Personal Notes:
Personal Notes:
Yellow potatoes turn out the best but any potatoes will do.
Dad finds it best to marinate overnight in the zipper bag.
Dad usually cooks in two pans. Pyrex glass baking dishes work fine.
Dad cuts potatoes to resemble home cut french fries.

 

 

 

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