Ingredients
  • 6 potatoes, peeled and sliced 1/4- to 1/2-inch thick
  • Juice of 2 lemons
  • Salt and pepper
  • 1/2 cup EVOO – Extra Virgin Olive Oil
  • 3/4 cup water
  • 1 tablespoon semolina
  • 1 teaspoon dried oregano
Preparation

Heat oven to 400°F.

Toss potatoes in a pan with lemon juice, salt, pepper, EVOO and water. Sprinkle with semolina and roast 30 minutes. Turn potatoes, sprinkle with oregano and roast 30-40 minutes more until crisp.