These potatoes were great! Next time, though, I would add a little more rosemary and I would stir them a little more often. These stuck to my foil a lot.
Greek-Style Roasted Potatoes
Prep Time: 20 min
Cook Time: 1:10 h
Ready in: 1:30 h
Yield: 3-4 servings
600 grams (1 pound 5 ounces) potatoes
1/4 cup (60 milliliters) water
1/4 cup (60 milliliters) lemon juice
2 1/2 tablespoons olive oil
2 teaspoons chicken bouillon (for a vegan version, use vegan vegetable bouillon)
1/2 teaspoons salt
2 cloves garlic, minced
2 teaspoons dried thyme (or 2 tablespoons fresh)
2 teaspoons dried rosemary (or 2 tablespoons fresh)
Preheat the oven to 400 °F (205 °C) and get out a rimmed non-stick baking sheet (mine was about 11″x7″) or line a rimmed baking sheet with heavy duty foil. The potatoes tend to stick towards the end of the roasting process.
Wash, peel (if desired) and cut the potatoes into approximately 1″x3/4″ chunks.
In the prepared pan, mix together the water, lemon juice, olive oil, chicken bouillon, and salt.
Add the potatoes and stir to coat in the liquid.
Cover the pan with foil and bake for 40 minutes.
Remove the pan from the oven, uncover, and add the minced garlic (you can add it during the last 15 minutes of baking if you’re worried about it browning too much), thyme and rosemary. Stir to evenly distribute the garlic and herbs.
Bake for another 30-35 minutes, stirring every 10 minutes. Keep an eye on the potatoes towards the end. Depending on how large the potato chunks were, you may need more or less time.
Once they’re crisp, remove from the oven and let sit for about 5 minutes. Salt to taste.
Serve. These are best warm or at room temperature.