Lemon Potatoes

By • November 12, 2013 • 0 Comments

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Author Notes: I needed a side dish for my mediter­ranean lemon chicken and I thought this might go well with it. Really easy to make but you need time for it to bake, about 2 hours.
Katheryn's Kitchen

Serves 4-6

  • 1/3 cup Olive oil plus 4 tablespoons extra of oil
  • 1 1/2 cup hot water
  • 2 Cloves of garlic minced
  • 1/4 cup Fresh lemon juice
  • 2 tablespoons Chopped fresh thyme- 2 teaspoons dry
  • 2 tablespoons Chopped fresh rosemary-2 teaspoons dry
  • 2 Cubes vegetable bouillon-use chicken if you don't have vegetable
  • Ground pepper to taste
  • 6 Medium sized potatoes- don't use russet they will fall apart. Peel if you like, I use thin skinned potatoes and prefer to leave the skin on. Cut them in quarters.
  1. Pre­heat oven to 375 degrees F.
  2. In a small bowl, mix the olive oil, lemon juice, water, gar­lic, thyme, rose­mary, bouil­lon cubes and pepper.
  3. Arrange pota­toes evenly in the bot­tom of a medium bak­ing dish. Pour the olive oil mix­ture over the pota­toes. Cover with tin foil or a lid and bake up to 2 hours. First hour cov­ered, sec­ond hour uncov­ered. Serve when ten­der but firm, slightly brown and water has evap­o­rated.
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