Greek-Style Potatoes

Peel the onion and garlic and chop finely.

Rinse celery, trim, remove strings if necessary and cut into pieces.

Rinse potatoes, peel and cut lengthwise into strips.

Rinse the half a lemon in hot water, wipe dry, grate the peel finely, and squeeze the juice.

Rinse rosemary, shake dry and pluck off the needles.

Heat oil in a pan and sauté potato wedges in it. Add onion, garlic and rosemary and fry. Add potatoes and season generously with salt and pepper. Pour broth over the potatoes over medium heat, cover and simmer for about 12 minutes.

Add celery and lemon juice to the potatoes. If necessary pour in a little broth. Simmer, covered, over medium heat for about 8 minutes.

Meanwhile, rinse the parsley and mint, shake dry, pluck leaves and chop finely.

Cut feta cheese into small cubes. Cut olives into slices.

Remove lid from potatoes and cook over high heat, turning frequently, until the liquid has evaporated.