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   ::: Greek Potatoes
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  • 2 tbsp of olive oil
  • 1 tsp of dry oregano
  • 1 garlic clove, finely chopped
  • ½ tsp of salt
  • Pepper
  • Flakes of strong pepper

  1. Rinse in cold water and dry well. Cut the unpeeled potatoes in 8 pieces, lengthwise Immerse the potatoes in a fryer at 375 F, until browning begins. Place the potatoes in the marinate for a few hours.
  2. At the restaurant, they return the potatoes in the fryer for faster serving. At home, with sufficient serving time, you can follow step 7.
  3. Preheat the oven at 400°F. Place the potatoes evenly, without overlap, on a cookie sheet and cook until desired texture.

The restaurant method, marinating in large quantities and re-frying for fast service, allows the Greek Potatoes to remain crispy and is the best choice.
Serve with lemon slices.

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