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Submitted by Saffy 11 June 2009

I have made these with fresh thyme instead of parsely and also reduced the cooking temperature to 160 after an initial burst on high heat, Increased cooking time until the water had evaporated.



6 medium Potatoes cubed .,1/2 cup Fresh lemon juice .,1/3 cup Vegetable oil. ,1 tablespoon Olive oil. ,2 teaspoons Salt ,1/2 teaspoon Black pepper .,1 1/2 teaspoon Dried oregano. ,2 Garlic cloves pressed. ,3 cups Hot water .,Chopped fresh parsley.,,


Toss potatoes with lemon juice, oils, spices & garlic in a deep flat pan.
Add water. Bake uncovered for 1 1/2 hours at 475 F. Stir every 20 minutes.
Add more water if necessary. Allow the potatoes to evaporate the water during the last 20 minutes till only the oil is left.

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