Cut potatoes into quarters lengthwise and place in a large and deep enough baking
pan. Sprinkle or lightly brush the potatoes with olive oil.
Put the chicken broth in the pan, add the juice from 3 lemons and top off to
about 1/2 inch deep with water if needed. Season the potatoes with salt, pepper,
oregano and finely chopped garlic or garlic powder.
Turn the potatoes over and repeat the seasoning. Cut 1/4 cup of shortening into
1/2 x 1/2 inch cubes and distribute evenly amongst the potatoes.
Cover the pan and place in the oven at 375 degrees F for about 30 to 40 minutes
or until the potatoes are tender inside.
Uncover the potatoes and broil for a short while to brown and crisp them as desired.
Squeeze a lemon or two over them.
Serves 6 to 8.
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