Potato - Greek Oven Roasted Potatoes

Greek Oven roasted Potatoes


Ingredients:

4 Lbs. baking potatoes, peeled and cut into chunks ( about 3 pieces per potato )
4 cloves garlic, minced
1 Tbs. oregano, ground
1 tsp. basil, ground
1 tsp. thyme, ground
1 tsp. parsley, ground
1/4 tsp. salt
1/2 tsp. black pepper, ground
1/2 cup olive oil
1 cup water
1 chicken bullion cube
1/4 cup lemon juice

Preheat oven to 425 degrees.
Dissolve the bullion cube in a small amount of hot water than fill the measuring cup the rest of the way with room temperature water, add the lemon juice and stir and set aside. Mix all of the spices together and blend and set aside. Peel the potatoes and cut them up, rinse them and put into a 13" x 9" glass oven prove pan. Add the spice mix to the potatoes and the oil, use you hands to toss them to get them coated. Now pour the lemon water mix into the pan, but not over the potatoes, that way the spice will stay on the potatoes. Put the pan in the oven for 15 minutes, than baste them and put back for another 15 minutes. Pull the potatoes out of the oven and turn the potatoes over and put back for 15 minutes, than once again, pull them out and baste them and put back for 15 more minutes. After this test the potatoes with a fork, they should be ready. Depending on how big or small you cut your potatoes compared to the size I'm cutting mine. your times might vary a little, so you might want to poke them at 45 minutes and at an hour. If you notice at any point the pan is going to go totally dry, just at a little bit more water. The potatoes should be a little golden brown.