1 1/2 lb Potatoes

           Salt & pepper
      1    Orange (grated zest only)

      6    Juniper berries (or more)

           Butter or oil
  Peel and grate the potatoes. Season with salt, pepper, the finely grated
  orange zest and the pulverized juniper berries. Divide into six flattened
  heaps and fry in batches in a mixture of butter and oil until golden-brown
  and crisp on both sides. Drain on crumpled kitchen paper and keep the
  pancakes hot (uncovered) in a low oven while you cook the rest. Source:
  Philippa Davenport in "Country Living" (British), November 1988. Typed for
  you by Karen Mintzias