Title: Lemon roast potatoes
 Categories: Diabetic, Side dishes, Vegetables, Vegetarian
      Yield: 8 Servings
 
      4 lb Potatoes; 8 to 10-peeled
      1 c  -Water
    1/2 c  Lemon juice
    1/3 c  Oil;olive
      3    Garlic cloves -minced
      2 ts Salt
      2 ts Oregano;dried
      1 ts -Pepper
 
  Cut potatoes lengthwise into thick wedges; place in 13"x9" (3L) baking
  dish. Whisk together water, lemon juice, oil, garlic, salt, oregano
  and pepper; pour over potatoes, turning to coat evenly. Bake in a
  325F oven, gently turning occasionally to keep potatoes well
  moistened, for about 2 hours or till potatoes are very tender and
  moist and most of the liquid has evaporated. SERVES: 8
  
  Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE