Lemon herb potatoes Recipe

• 4 large russet potatoes, scrubbed and sclied crosswise into 1/4-inch thick rounds
• 1/4 cup lemon juice
• 1 tsp. olive oil
• 1 1/2 Tbsp. oregano leaves, copped
• 2 tsp. lemon zest
• 3 garlic cloves, minced
• 2 tsp. salt
• ground pepper
• 2/3 cup cheese (crumbled feta, grated mozarella, or parmesan)

1. Preheat oven to 450 and prepare a 9 x 13-in baking dish with cooking spray or butter.
2. In a large bowl, toss potato slices with lemon juice, olive oil, oregano, lemon zest, garlic and salt.
3. Layer slices in baking dish.
4. Pour 1 cup boiling water over potatoes and bake, uncovered, until most of the water has evaporated and potatoes are tender, about 30 minutes.
5. Top with cheese and bake until golden, about 14 minutes more.

russet potatoes, lemon juice, olive oil, oregano, lemon zest, garlic, salt, ground pepper, cheese

Taken from cookeatshare.com/recipes/lemon-herb-potatoes-368 (may not work)