Patates Psites (Lemon Potatoes)

Patates Psites (Lemon Potatoes)

I am absolutely in love with Greek potatoes. Here in the Greek-style restaurants your meal is always served with a Greek-salad, rice and potatoes. It makes for a very satisfying meal with whatever entree you should choose. I have been trying to emulate the Greek potatoes at the Greek House Restaurant for years...this is the closest I have come...so far. With their new venture they sell their potatoes, rice, spanakopita and souvlakia at various grocery stores.

**Patates Psites (Lemon Potatoes)**

2 - 3 cups chicken broth
a little garlic, fresh or powdered
4 - 5 whole lemons
a little olive oil
3 - 4 pinches of oregano to taste
1 - 2 pinches pepper to taste
12 medium potatoes peeled and quartered
2 - 3 pinches salt to taste
1/4 cup shortening

1. 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. Turn the potatoes over and repeat the seasoning.

2. Cut 1/4 cup shortening or lard into 1/2 inch cubes and distribute evenly among the potatoes. Cover the pan and place in the oven at 375F for about 30 - 40 minutes or until the potatoes are tender inside. Uncover the potatoes and broil for a short while to brown and crisp them if desired. Squeeze a lemon or two over them.

3. Substitute vegetable broth for vegetarians.

Serves 8

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.