Here is another idea for putting potatoes on your buffet or family style dinner table. You could slice your potatoes by hand but there is nothing quicker than a mandoline to make these potatoes an easy and attractive dish. I've used one of these quick slicers ever since I first found one at our Pacific National Exhibition and can't imagine my kitchen without this gadget.
Be sure to use a fresh lemon and fresh garlic in this dish for the best flavour outcome. You can easily double this recipe using two pans or one larger roaster for larger gatherings.
- 5 medium Yellow Fleshed or White Potatoes (you may need one more to fit your pan)
- 1/4 cup fresh lemon juice
- 1/4 cup olive oil
- 2 teaspoons salt
- 2 teaspoons dried oregano
- 3 cloves fresh pressed garlic
- 3 cups hot water
- Scrub potatoes and allow to dry. Using a mandolin, thinly slice potatoes crosswise and then stacking them in their original shape, cut them in half lengthwise.
- Spray a 9 X 13 pan with cooking spray and place the potatoes skin side up as shown in the picture, filling the pan as tightly as possible.
- Add hot water to pan and then sprinkle with remaining ingredients, as evenly as possible.
- Cover tightly with foil for the first 45 minutes and then uncover and continue to bake.
- Bake at 375 for 1 - 1 1/2 hours. Potatoes should be evenly browned and fork tender with the water mostly absorbed and cooked away.
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