- 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
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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.
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2004