4 lg. baking potatoes
Vegetable oil
1/2 c. red wine vinegar
1/4 c. olive oil
3 cloves garlic
2 tbsp. finely chopped onion
1 tbsp. Dijon mustard
1/4 tsp. pepper
1/8 tsp. salt
1/4 tsp. dried oregano

Wash potatoes and rub skins with oil. Bake at 450 degrees for 45 minutes. Let cool. Cut each potato in half lengthwise. Cut each half lengthwise and then crosswise into 4 wedges. Place wedges in a large bowl; set aside.

Combine vinegar and remaining ingredients, pour over potato wedges. Let stand 2 hours, stirring occasionally. Remove from marinade and place on lightly greased rack. Broil 5 1/2 inches from heat for 7 minutes on each side.