GREEK ROASTED POTATOES
I have made these with fresh thyme instead of parsely and also reduced the cooking temperature to 160 after an initial burst on high heat, Increased cooking time until the water had evaporated.
MethodToss potatoes with lemon juice, oils, spices & garlic in a deep flat pan.
Add water. Bake uncovered for 1 1/2 hours at 475 F. Stir every 20 minutes.
Add more water if necessary. Allow the potatoes to evaporate the water during the last 20 minutes till only the oil is left.
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