Lemon Potatoes

Name: 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.

9 ingredients

3 steps

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

Pre-heat oven to 375 degrees F.
2

In a small bowl, mix the olive oil, lemon juice, water, gar-lic, thyme, rose-mary, bouil-lon cubes and pepper.
3

Arrange pota-toes evenly in the bot-tom of a medium bak-ing dish. Pour the olive oil mix-ture over the pota-toes. Cover with tin foil or a lid and bake up to 2 hours. First hour cov-ered, sec-ond hour uncov-ered. Serve when ten-der but firm, slightly brown and water has evap-o-rated.