Greek oven roasted potatoes

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8 Quarts chopped potatoes

1 Cup Fresh Lemon Juice

½ Cup Canola Oil

½ Cup Olive Oil

3 Tablespoons Salt

1 Tablespoon Pepper

2 Tablespoons Oregano

½ Cup Garlic, minced

2 Cups Water

Pre heat oven to 350.

Combine all ingredients in baking pan, stir to mix. Bake uncovered in convection oven stirring carefully (scrape sides and recoat potatoes - will burn otherwise) every 15 minutes.

Yield: 7 pints

Sponsor: Sugarhouse BBQ