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Roast Potatoes

 

10-12  Peeled and chopped potatoes

4-5 Lemons

2-3 cups Chicken broth

1/4 cup Shortening

Olive oil

Garlic (fresh )

Oregano

Salt

Pepper

 

Wash the potatoes.

Cut into quarters lengthwise, and place in a large and deep enough baking pan. Sprinkle or lightly brush the potatoes with olive oil. Put the chicken broth in the pan, add the juice from 3 lemons and top off to about 1cm deep with water if needed. Season the potatoes with salt, pepper, orgenano, and finely chopped garlic or garlic powder. Turn the potatoes over and repeat the seasoning. Cut 1/4 cup of shortening (or lard) into 1/2 in. by 1/2 in. cubes and distribute evenly amongst the potatoes. Cover the pan and place in the oven at 375 degrees for about 30-40 minutes or until the potatoes are tender inside. Uncover the potatoes and broil for a short while to brown and crips them as desired.

 Squeeze a lemon or two over them.


Served with  roast chicken or beef

 

 

From

SARANTIS Restaurant

   in Faliraki Rhodos Greece

 

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