© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Linda
Those famous roasted potatoes with lemon and herbs.
2 to 3 cups chicken broth
a little garlic, fresh or powdered, to taste
4 to 5 whole lemons
a little olive oil
3 to 4 pinches oregano, to taste
1 to 2 pinches pepper, to taste
12 medium potatoes, peeled and quartered
2 to 3 pinches salt, to taste
¼ cup shortening
Wash the potatoes and cut into quarters lengthwise. Place in a large, deep 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 1 cm deep with water if needed. Season the potatoes with salt, pepper, oregano, and finely chopped garlic or garlic powder. Turn the potatoes over and repeat the seasoning. Cut ¼ cup of shortening (or lard) into ½ inch By ½ inch cubes and distribute evenly amongst the potatoes. Cover the pan and place in the oven at 375°F for about 30 to 40 minutes or until the potatoes are tender inside. Uncover the potatoes and broil for a short while to brown and crisp them as desired. Squeeze a lemon or two over them.
Substitute vegetable broth for vegetarians.