This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.
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.
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
Directions
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.
