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
Ingredients
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1/3 cup
Olive oil plus 4 tablespoons extra of oil
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1 1/2 cups
hot water
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2
Cloves of garlic minced
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1/4 cup
Fresh lemon juice
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2 tablespoons
Chopped fresh thyme- 2 teaspoons dry
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2 tablespoons
Chopped fresh rosemary-2 teaspoons dry
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2
Cubes vegetable bouillon-use chicken if you don't have vegetable
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Ground pepper to taste
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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
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Preheat oven to 375 degrees F.
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In a small bowl, mix the olive oil, lemon juice, water, garlic, thyme, rosemary, bouillon cubes and pepper.
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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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