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
