6 med. potatoes, cubed
1/2 c. fresh lemon juice (about 2 1/2 lemons)
1/3 c. vegetable oil
1 tbsp. olive oil
2 tsp. salt
1/2 tsp. black pepper
1 1/2 tsp. dried oregano
2 garlic cloves, pressed
3 c. hot water
Chopped fresh parsley

Toss together the potatoes, lemon juice, oils, spices and garlic in a deep flat pan about 8 x 12 inches. Add the water. Bake uncovered for about 45 to 60 minutes at 475 degrees. Stir every 20 minutes adding more water if necessary to prevent sticking.

Be very careful not to burn the potatoes during the last 20 minutes. During the final 20 minutes allow the water to evaporate until only the oil is left. Garnish with fresh parsley and serve. 100% cholesterol free.