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Greek Style Potatoes

Reviewed: Mar. 17, 2014
I made the potatoes almost as per the recipe. After reading the reviews, I tweaked a little. Used 6 yukon gold potatoes. Only 1 cup of veggie stock. More oregano and lemon then it called for and less olive oil. When they first came out oven I found them bland and just WRONG! And I 'm a pretty good cook so was really disappointed. They were too hot to throw out so I stashed them in the fridge till morning. I told my husband about the disaster and I that I was going to trow them out. He was said no! You aren't finished with them yet! He suggested that I pan fry them with some of the pan juice like they do at our favorite greek place. OMG! The most outstanding potato ever! I will absolutely make these again! If think you must refrigerate overnight in order to prevent over cooking. They were cold through so when put them in the hot pan they crisped beautifully without becoming soggy! YUMMY!
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