Scrub potatoes; place in pot with water to cover. Boil about 25 minutes until cooked, but firm. Cool slightly. (If using russet potatoes, remove the skin, if using red potatoes leave the skin on.) Cut into medium size wedges. Toss potatoes with celery, garlic, oregano, salt and pepper and enough olive oil to coat. Add a splash of vinegar. Let set covered 15-20 minutes. Serve warm or room temperature. Serve 4-6
Per Serving: 124 Calories (64.6% from fat); 9g Fat (1g Sat, 7g Mono, 1g Poly); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 185mg Sodium. Food Exchanges: 1/2 Grain (Starch); 2 Fat.