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Lemon Potatoes

By Katheryn's Kitchen • 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 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.

Preheat oven to 375 degrees F.
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.