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15 medium potatoes
1 teacupful olive oil
3 teaspoonfuls rosemary leaves
3 soup-spoonfuls lemon juice
salt, coarse-ground pepper
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Wash the potatoes well, because you’ll cook them in their skin. Slice into rounds and place in a baking tray, one overlapping the other.
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Pour over the olive oil, a little water (about 1 teacupful), season with salt and sprinkle with rosemary. Cook in a moderate oven until golden brown (about 1 hour at 180 0C).
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Just before serving add the lemon juice. These go with everything. Another taste, another smell. Potato, oil, rosemary – an unbeatable gastronomic trio.
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