Greek Potatoes

8 large potatoes, peeled, cut into large wedges (about 6 - 7 wedges per potato)
4 garlic cloves, minced
1/2 cup olive oil
1 cup water
1 T oregano
1 1/2 lemons (juice of)
Salt
Freshly ground pepper

Combine all ingredients and mix well with clean hands. Place in freezer containers and cover well. Freeze.

To prepare, thaw potatoes and place them in a baking pan. Bake at 440d for 40 minutes. When a nice golden-brown crust has formed on the potatoes, give them a stir to bring the white underside up, season lightly with a big more salt and pepper, and add a sprinkling of oregano. Add 1/2 of water if pan appears to be getting dry, and then pop back into the oven to brown other side of potatoes (this will take another 40 minutes or so).

Cheesy Potatoes

2 lbs shredded hash browns
1/2 cup melted butter
1 tsp salt
1/2 tsp pepper
1 can cream of mushroom soup
1 pt sour cream
2 cups grated Cheddar cheese
1/2 cup onion, chopped

Topping:
2 cups crushed Cornflakes
1/4 cup melted butter

Mix together all ingredients and pour into a 9 x 13 pan. Mix topping ingredients together and spread evenly over potatoes. Bake at 350 degrees for 90 minutes.