2 cups bread crumbs
1/2 cup olive oil, plus 4 tablespoons
Salt and freshly ground pepper
4 pounds baking potatoes, like russets, peeled and cut into fourths, lengthwise
2 cups shredded mozzarella
1/4 cup grated Parmesan
4 (12-ounce) porterhouse steaks
4 tablespoons olive oil
2 tablespoons dried oregano
2 tablespoons onion powder
2 tablespoons garlic powder
2 lemons, halved
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