Greek Style Potatoes
♦ MAKES 4 SERVINGS
- 4 red potatoes, cut into 1-inch thick wedges
- 2 cups Sun Orchard Lemon Juice
- 1/3 cup olive oil
- ¼ cup chopped dill
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp black pepper
- 1 tsp salt
Preheat oven to 350°F. In a large bowl, combine lemon juice, olive oil, dill, garlic, thyme, rosemary, salt and pepper. Add potato wedges and toss to coat.
Spread potato wedges onto 13×9 in baking dish. Drizzle with excess dressing.
Cover the baking dish with foil and bake until potatoes are soft in the middle, turning occasionally, 60-90 minutes.