Dip the vine leaves in boiling water for 1 minute,
remove and put aside. If using the ones from the packet remove
and wash a few times to get rid of the salt. Combine the rice
with the herbs, onions, tomatoes, lemon juice, oil, salt and pepper.
Open the vine leaves on a board one at a time. Put 1 tsp of the
mixture on each, fold in 2 sides then roll like a small cigar.
Repeat till you finish all the leaves or the stuffing. Arrange
the sliced potatoes in the bottom of a saucepan, then put all
the stuffed vine leaves on top, cover with water. Use a plate
to fit inside the saucepan as a lid, to stop the vine leaves from
opening. Cook on slow heat for 1 hour or till the leaves are well
cooked. Serve cold.