Potatoes are amazing; have you ever met a more versatile vegetable?
I made these as a breakfast potato along with some scrambled eggs and french toast. By the time they were cooked, everyone was stuffed, but that didn’t stop them from eating all of the potatoes. The moral of the story? these take a long time to cook, like potatoes do, but they’re absolutely delicious once they’re cooked!
I would probably make them for dinner next time; they’re not exactly hash browns. I admit that I read a similar recipe and was eager to try it as soon as possible. Roasting them in water makes the inside as soft as a mashed potato, and then cooking them after the water evaporates crisps up the outside. And I got to use my new lemon squeezer: sweet!
- 3 potatoes, cut in 6 wedges each
- the juice of 1 lemon
- 1 tablespoon of lemon zest
- 1/4 cup of water
- 1/4 cup of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of pepper
- 1 tablespoon of dried oregano
- Mix together the water, oil, lemon juice and zest, oregano, salt, and pepper. Toss the potatoes in the mixture.
- Bake at 450 degrees for one hour.
- Wasn’t that easy!