Lemon Potatoes

Ingredients

• 1/3 cup Olive oil plus 4 tablespoons extra of oil
  
• 1 1/2 cups 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.
  

Directions

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.