These potatoes are the perfect complement to the Greek Chicken.

1/3 cup extra virgin olive oil

1 1/2 cups water

2 cloves garlic, finely chopped

1/4 cup fresh lemon juice

1 tsp dried thyme

1 tsp dried rosemary

2 cubes (tsp) chicken bouillon

ground black pepper to taste

6 potatoes, peeled and quartered

Preheat oven to 350F.  In a small bowl, mix olive oil, water, garlic, lemon juice, thyme, rosemary, bouillon cubes and pepper.  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, turning ocassionally, until tender but firm.