The United Steaks

You know what I really love? Greek Potatoes.

I think it’s the way the lemon soaks in.

Roast Potatoes
Serves 6-8

12 Peeled and chopped potatoes
4-5 Lemons
2-3 cups Chicken broth
1/4 cup Shortening
Olive oil
Garlic (fresh or powdered)
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.

Substitute vegetable broth for vegetarians.

[via Eat Greek Tonight]