Greek Style Potatoes

I found this recipe over at Allrecipes and was very intruiged with the combo of olive oil and lemon. The rosemary and thyme also sounded delicious. They were very, very good. I was skeptical regarding the length of cooking time but they do need to cook for quite a while. Some of the reviews suggested using more lemon but I followed the recipe exactly as written and it was very good. These would be a perfect side with any meat or chicken dish.

We had a spring like weekend here in Virginia so who could ask for anything more! It was almost 80 yesterday! Spring is off to a good start. With Easter right around the corner I'm hoping this weather stays for a while!

1/3 cup olive oil

1 1/2 cups water

2 cloves garlic, finely chopped

1/4 cup fresh lemon juice

1 teaspoon dried rosemary

2 cubes chicken bouillon

ground black pepper to taste

6 potatoes, peeled and quartered

Preheat oven to 350 degrees F.

In a small bowl, mix olive oil, water, garlic, lemon juice, 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, and bake 1 1/2 to 2 hours in the preheated oven, turning occassionally, until tender but firm.