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
Yield
Serves: 4 to 6 servings
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.
