3 lbs. potatoes (about 8 med.)
1/4 c. olive oil
2 tbsp. red wine vinegar
1 tsp. salt
1/8 to 1/4 tsp. pepper
2 cloves garlic, finely minced

Scrub potatoes; pierce with fork. Bake at 400 degrees for 50 to 60 minutes or until tender. Cut each potato in half lengthwise. Place cut side down and cut each half into 1-inch diagonal slices. Arrange in single layer on greased baking dish.

Combine oil, vinegar, salt, pepper and garlic; mix well. Brush potatoes with mixture. Cover and refrigerate up to 24 hours. Let stand at room temperature 30 minutes before baking. Bake uncovered, at 425 degrees for 30 minutes or until browned on edges. Serves 8.