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  Bâton Rouge ::: Greek Potatoes
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  • 1/2 cup of base chicken broth
  • 2 tbsp of oregano leaves (important)
  • 1 tsp of sea salt

  1. Mix the dry ingredients and put aside. Cut the potatoes in quarters, cook in oil (like fries in a fryer) until they are well cooked. Sponge dry.
  2. Cut a lemon in two. Take the potato quarters and rub over the lemon. Dip the potato quarters in the dry mix and shake to remove excess ingredients.
  3. Place on a sheet with the skins on the bottom. Cook in the oven at 200°F for a few minutes in order to allow the mixture to penetrate the potatoes. Keep warm.

One Internet user says: Quite surprised on how similar they are to a Greek restaurant.

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