In a small bowl, mix the olive oil, lemon juice, water, garlic, thyme, rosemary, bouillon cubes and pepper.
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.