• 2 oz.( 4 tbsp) of oregano
• 1 oz.(2 tbsp) of white pepper
• 2 oz.(4 tbsp) of salt
• 9 oz. (1 cup = 2 tbsp) of chicken base (Berthelot)

1. Mix the ingredients and place in a sealed pot. Cut the non-shaved potatoes and wash 6 or 8 at a time. Cook in a fryer. Remove and add lemon juice and powder 2 to 3 tbsp of the mix.

Personal photo of the Webmaster and my comments: I prepared the Greek potatoes last week and I would say that they are the same. In any case, the recipe comes from "Au Vieux Duluth" and is not a reproduction; I obtained it from a kitchen employee.
The important item is the cooking method. Next time I will partly cook it, keep the oil very hot, and finish by fast frying to keep the interior crispy.
Thank you Huguette !!