Lemon Potatoes

By Katheryn's Kitchen
November 12, 2013
11 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

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 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.
  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.

More Great Recipes: