Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 pounds | White potatoes -- peel and |
| \N \N | Quarter |
| ½ cup | Yellow onions -- chopped |
| ¼ cup | Garlic -- finely minced |
| ½ teaspoon | Salt |
| ½ teaspoon | Pepper |
| ½ teaspoon | Dried oregano |
| ½ teaspoon | Basil |
| 1 cup | Fresh lemon juice |
| ½ cup | Vegetable oil |
| \N \N | Water -- as needed |
Preheat the oven to 400. In a large baking pan place the potatoes (add enough potatoes so that they fill the pan up, ¾" from the top).
Sprinkle on the onions, garlic, salt, pepper, oregano, basil, lemon juice, and vegetable oil. Add enough water so that the potatoes are just covered. Stir the ingredients together very thoroughly so that everything is well mixed.
Bake the potato mixture for 45 minutes. Carefully stir the ingredients together so that they are remixed. Bake for another 45 minutes, or until potatoes are tender. Remove potatoes with a slotted spoon.
Serve 6 to 8.
~ - - - - - - - - - - - - - - - - - NOTES : People really love these potatoes! Unique wonderful flavor, simple to make. But Tom Papadakis doesn't tell us which vegetable oil they use. Source: Joan Stromquist. Carl Stromquist. Southern California Beach Recipes: Recipes from Favorite Coastal Restaurants ~- Malibu to Laguna Beach. Santa Fe, NM: Tierra Publications (1990) From phannema@... Fri Aug 16 11:44:17 1996 A chowder (creamy) with corn and fresh-catch Recipe By : Papadakis Taverna, San Pedro, CA