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Greek Lemon Potatoes

1 kg potatoes
2 Tbsp olive oil
1 lemon - juice and grated zest
4 Tbsp 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 Tbsp parsley - chopped

Preheat the oven to 200C/400F/Gas 6. 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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3 of 8 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Flavourful!, March 28, 2006 - 09:33 AM
Reviewer: Nicole from Nova Scotia, Canada
I must admit at first I was kind of iffy about this, but it turned out sensational. What a wonderful flavour and crispy too. I put sour cream out to use as a topping. It was a hit in my house along with the feta vegetables.

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