Lemony Potatoes

Every once in a while, we come across a recipe that we simply can't get enough of.  This is one of those recipes.  By now, you know I'm all about "easy" (well usually anyways).  These couldn't be simpler.  I think we've made them for the past 6 Sundays in a row!  The potatoes soak up all of the lemony deliciousness and are soft on the inside with a little crispness on the outside.

They can be done on the BBQ or in the oven, both work equally well.  I think this will remain a favourite all through BBQ season (can you tell I'm ready for summer!).



Don't be put off by those burnt bits - they're the best part!

Ingredients:
1/3 cup olive oil
1 1/2 cups water
2 cloves garlic, finely chopped
1/4 cup fresh lemon juice
1 teaspoon dried thyme 1 teaspoon dried rosemary
2 cubes chicken bouillon
ground black pepper to taste
6 potatoes, peeled and quartered

Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.
3. 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 occasionally, until tender but firm.

Recipe courtesy of AllRecipes.com