Lemon Potatoes

• 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. 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.

olive oil, water, garlic, lemon juice, vegetable bouillon, ground pepper, like

Taken from food52.com/recipes/24963-lemon-potatoes (may not work)