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Patates Psites   HT  ACC  Greek  60mins

Serves 4      Hot   Vegetables  Herbs   Accompaniment   Eggless  Greece  Europe  Mediterranean

4 Medium Potatoes, washed and cut into quarters lengthways
2 tbsp Olive oil
480ml/16fl.oz. Chicken Stock
The juice of 3 Lemons
2 Garlic Cloves, finely chopped
1 tbsp Freshly Chopped Oregano
Salt and Pepper
50g/2oz Butter or Lard


1. Preheat the oven to 190C, 375F, Gas Mark 5. Place the potatoes in a deepish ovenproof dish and sprinkle with olive oil.

2. Add the chicken stock to the potatoes together with the lemon juice and (if necessary) sufficient water to ensure the potatoes are covered by 12mm/1/2-inch of liquid.

3. Add the salt, pepper, oregano and garlic and mix well.

4. Cut the butter or lard into 12mm/1/2-inch cubes and distribute evenly amongst the potatoes. Cover and roast for about 30 minutes.

5. Uncover the potatoes then return to the oven and roast for a further 15 minutes to brown. Serve hot.

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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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