Greek Lemon Potatoes

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Greek Lemon Potatoes

 

2 1/2 lbs. potatoes

2 tbsps. olive oil

1 lemon, juice and grated zest

4 tbsps. water

6 clove garlic, peeled

4 bay leaves

2 rosemary sprigs

1 tsp. fresh thyme, chopped

1/2 tsp. dried oregano

1 pinch sugar

salt and pepper

2 tbsps. parsley, chopped

 

Preheat the oven to 400 degrees. Cut the potatoes into

bite

sized chunks and put them in a large ovenproof dish.

Add the olive

oil, lemon rind and juice, water, garlic, bay leaves,

rosemary,

thyme, oregano, sugar, salt and pepper. Stir well.

Bake the potatoes

for 1 1 1/4 hours or until they are cooked through and

crispy.

Stir every now and then during cooking to coat with

the herby oil.

Finally sprinkle with the chopped parsley.

 

 

 

 

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